Salad with legume potpourri

Ingredients for 4 servings:

• 200 g pulses, mixed, soaked and cooked
• 3 m.-sized carrot(s), grated
• 2 spring onions, finely chopped
• 3 m.-large tomatoes (vine tomatoes), diced
• 3 stalk(s) celery, cut into fine strips
• 3 tomatoes, dried, very finely chopped
• 3 tbsp lemon juice
• 4 tbsp oil (sunflower oil)
• 1 bunch parsley, finely chopped
• 1 bunch coriander, finely chopped
• 1 pinch of sumac
• 1 pinch of chili powder (Pulbiber) or chili flakes
• 1 pinch of pepper
• 1 pinch of celery salt
• 1 pinch of cumin

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

wholesome and a visual and taste delight!

For the salad dressing, combine the lemon and oil, add the spices, salt and pepper, the sun-dried tomatoes, the chopped herbs, and the spring onions, and stir well. Add the cooled pulses and the finely chopped vegetables to the dressing and let everything marinate well. Serving tips: It looks particularly attractive when draped on a bed of lettuce or lamb’s lettuce with thin orange wedges and wafer-thin beetroot slices. Notes: All pulses are suitable for this salad, including red, black, and white beans, chickpeas, and various lentils. Leftovers can be easily stored in the refrigerator for several days.