Quick lentil salad

Ingredients for 2 servings:

• 1 can Lentils (about 250 g drained weight)
• 2 large tomatoes
• 3 spring onions
• 75 g bacon cubes
• 1 avocado(s)
• 1 handful of cashew nuts, roasted and salted
• 3 tbsp olive oil
• 3 tbsp Balsamic vinegar bianco
• 1 tbsp honey
• 1 tsp mustard, medium hot
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 20 minutes

For the dressing, mix the mustard and honey in a bowl until smooth. Then stir in the balsamic vinegar, add the olive oil, and season with salt and pepper. Drain the lentils well in a colander, dice the tomatoes, and slice the spring onions. Add everything to the dressing. Fry the bacon cubes in a small pan, let them cool slightly, and then stir them into the lentils. Refrigerate the salad until ready to serve. To serve, divide the lentil salad between two plates, crush the cashews in your hand, and scatter them over the salad. Halve the avocado, dice it, and place it on top of the salad.