Lentil and lamb's lettuce with pomegranate and feta cheese wrapped in bacon

Ingredients for 2 servings:

• 100 g lentils, red
• 100 g lentils
• 200 g lamb’s lettuce
• 2 tomatoes
• ½ cucumber(s)
• 1 pomegranate
• 1 apple
• 1 pack of sheep’s cheese or feta cheese
• 2 packs of breakfast bacon
• n. B. Sage, fresh

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Lentil salad veggie version: feta cheese in a sage coating

Cook the lentils according to the package instructions and let cool. Discard the cooking water. Trim and spin the lamb’s lettuce, cut the tomatoes into eighths, and thinly slice the cucumber. Remove the pomegranate seeds and thinly slice the apple. Cut the sheep’s cheese (or feta cheese) into pieces that will wrap nicely, wrap them in bacon or sage leaves, and fry with a few sage leaves. Be careful not to overheat! Divide everything evenly between two large plates (I always use my pasta plates, they’re nice and deep) and toss with balsamic, honey, and mustard dressing. The pomegranate can also be deliciously substituted for mango, papaya, or any other fruit.