Beluga lentil salad with sesame chicken

Ingredients for 4 servings:

• 200 g Lentils (beluga lentils)
• 3 spring onions
• 2 small bell peppers, red and yellow
• 4 tbsp oil (walnut oil)
• 4 tbsp vinegar (fig vinegar)
• 1 tsp sugar
• salt and pepper
• possibly cress
• 200 g chicken breast fillet(s)
• Flour
• Soy sauce
• sesame

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

For the salad, wash the beluga lentils and cook for 20 to 30 minutes. In the meantime, finely slice the spring onions and dice the bell peppers. Mix together a dressing from walnut oil, fig vinegar (or another slightly sweeter vinegar), sugar, salt, and pepper. While the lentils are still warm, mix them with the vegetables and add the dressing immediately. Let the salad marinate for at least an hour—overnight is even better (and this makes the salad ideal for preparing ahead). For the chicken strips, cut the fillet into thin strips, coat in flour, dip in the soy sauce, and coat with sesame seeds. Fry in a pan over low heat. Press the salad into molds, turn out, and arrange the chicken strips on top. Sprinkled with cress, it makes a delicious starter.