Artichoke and lentil salad

Name: Artichoke and lentil salad
Prep time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 300 g plain greek yoghurt; 150 g beluga lentils (beluga); ¼ bunch peppermint; 1 organic limes; 1 tbsp white balsamic vinegar; 1 tbsp olive oil; 2 glass artichoke hearts in oil; ½ tsp salt; 1 tsp ground coriander seeds; ½ tsp ground cumin; a little pepper

salad starter

Total: 35 min. | Active: 35 min.

vegetarian, gluten-free

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Ingredients

for 4 people

Lentils
150 g	beluga lentils (beluga)
	water, boiling
1 tbsp	white balsamic vinegar
¼ tsp	salt

Artichokes
1 tbsp	olive oil
2 glass	artichoke hearts in oil (approx. 110 g each), drained, halved

Serve
300 g	plain greek yoghurt
¼ bunch	peppermint, finely chopped
1	organic lime, grated zest and the juice
1 tsp	ground coriander seeds
½ tsp	ground cumin
¼ tsp	salt
a little	pepper

How it's done

Lentils

Place the lentils in boiling water and simmer for approx. 20 mins. until just soft, drain the lentils, mix in the balsamic, season with salt, allow to cool slightly.

Artichokes

Heat the oil in a frying pan. Halve the artichokes, add, stir fry for approx. 3 mins.

Serve

In a bowl, mix the yoghurt with all the other ingredients, plate up. Top with the lentils and artichokes.

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