Oriental-inspired beetroot and lentil salad

Ingredients for 6 servings:

• 250 g lentils, red
• n. B. Oil for frying
• n. B. Curry
• e.g. cumin
• 400 ml vegetable stock
• ½ pomegranate
• 500 g beetroot, cooked (e.g. refrigerated)
• 4 stalk(s) spring onions
• 4 tbsp olive oil
• 1 tbsp raspberry vinegar or apple cider vinegar
• 1 ½ tsp mustard
• 1 tsp honey or agave syrup
• e.g. salt and pepper
• 200 g feta cheese, crumbled
• 2 tsp sesame seeds, roasted

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Roast the lentils in a pan with a little oil. Add the curry and cumin, then deglaze with the broth. Simmer gently for about 8 minutes, then drain and rinse. Knock the seeds out of the pomegranate. Drain the beets and cut into bite-sized pieces. Slice the spring onions into rings. Mix the olive oil, vinegar, mustard, and honey to make the dressing. Season to taste with salt and pepper. Tip: If you like, you can add a little more pomegranate juice. Combine all ingredients and top with the feta cheese and sesame seeds.