Arabic salad with chickpeas and lentils

Ingredients for 4 servings:

• 1 romaine lettuce
• 1 cucumber(s)
• 6 tomatoes
• 1 can chickpeas, approx. 265 g
• 1 can Lentils, cooked, approx. 265 g
• 1 bunch of spring onions
• 1 bunch of flat-leaf parsley
• 4 pita bread(s) for baking
• olive oil
• herbs, Mediterranean
• 4 small turkey schnitzels
• 2 cloves garlic
• 2 cups of natural yogurt with 3.5% fat
• 4 tbsp, heaped tahini
• 4 tbsp olive oil
• 4 tbsp lemon juice
• Salt

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 55 minutes

the ideal meal for visitors in summer

Wash the lettuce heart and select the prettiest leaves or half leaves possible. Arrange the leaves in a star-shaped wreath around four plates. Dice the cucumber and tomatoes. Drain the chickpeas and lentils and mix them with the diced vegetables. Form a nest for the meat from the mixture on the plates, leaving some lettuce leaves visible at the edges. Cut the spring onions into rolls and chop the parsley. Sprinkle both over the salad. For the sauce, finely chop the garlic and mash it with salt and a fork to form a paste. Mix all ingredients with a fork or small whisk until smooth. The sauce should have a decent salty taste. Don’t bake the pita bread; instead, cut it into pieces and toast them in olive oil in a pan. Add the Mediterranean herbs and toss them in the olive oil. Place the toasted pieces of bread on the lettuce leaves around the nest of vegetables and pulses. Cut the schnitzels into strips and fry them in the pan. Season with salt, pepper, and Mediterranean herbs while frying. Use half olive oil and half sunflower oil for frying. Spoon the sauce over the vegetable mixture and finally add the meat strips to the nest.