Ingredients:
- Green lentils 160 grams
- Fresh salad 200 grams
- Carrot 1 piece
- Onion 1 piece
- 4 cloves of garlic
- Tomatoes 2 pieces
- Brynza 130 grams
- Olive oil 30 ml.
- Sesame 1 tbsp. a spoon
- Salt, ground paprika, black pepper to taste
- Vegetable oil 1-2 tbsp. spoons
Cooking method:
Step 1. Leave the green lettuce leaves in a deep bowl filled with cold water, after a few minutes put in a colander, rinse under the tap, dry on a towel. Tear the leaves with your hands in wide strips (about 2-3 centimeters).
Step 2 Boil lentils in salted water. Cool so that, mixed with greens, it does not turn the latter into an unappetizing mess. Fold in a colander to glass excess water, cool the lentils sent to the salad bowl.
Step 3 Dice the carrots, chop the onions finely, chop the garlic cloves into slices. Heat the pan, pour a tablespoon of vegetable oil, fry the vegetables until the onions become transparent. When the passer cools down, add to the salad bowl.
Step 4 Ripe, red and fleshy tomatoes cut into large cubes, add to the rest of the ingredients.
Step 5 Season vegetables with ground red pepper, black pepper and salt, mix. You can add any ground spices to your taste that you like - coriander, zira, mustard.
Step 6 Now pour the olive oil. You always need to season vegetables in this order - first salt and spices, and then oil.
Step 7 Cut the feta cheese into cubes. Put a serving of salad on a plate, sprinkle with cheese. If you put the cheese in a salad bowl and mix, it will crawl, you get unappetizing slices, so it's better to add it before serving right on the plate.
Step 8 Sesame seeds fry until golden brown in a dry pan with a thick bottom. Sprinkle a salad with lentils and feta cheese with golden sesame seeds, pepper with black pepper and serve immediately.
Bon Appetit!
