Arugula, chicory, spinach, and lentil salad with smoked trout

Ingredients for 1 servings:

• 30 g lentils, yellow and red
• 1 spring onion(s)
• 1 handful of arugula, washed
• 1 small chicory, washed
• 1 handful of spinach, washed
• 1 tbsp wild garlic pesto
• n. B. herbal salt
• n. B. Pfeffer
• e.g. apple cider vinegar
• n. B. linseed oil
• 1 pinch of coconut oil
• 1 smoked trout fillet(s)

Instructions

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

easy and fast

Rinse the lentils thoroughly and then cook them with twice as much water and a little salt for 7 minutes. Slice the spring onions and fry briefly in coconut oil, then add the spinach. Reduce the heat and continue to sauté briefly. Season with salt, pepper, and wild garlic pesto. Mix the arugula and chicory with the vinegar, oil, herb salt, and pepper and arrange in a deep dish. Mix the lentils with the spinach and spring onions and add them to the salad. Place bite-sized pieces of smoked trout on top of the lentils.