Lamb's lettuce with beetroot, avocado and mountain lentils

Ingredients for 2 servings:

• 100 g lamb’s lettuce
• 1 box of cress
• 2 balls of beetroot, cooked
• 100 g mountain lentils
• 1 avocado(s)
• 60 g walnuts
• 200 ml vegetable stock
• 1 tsp cumin
• 3 tbsp olive oil
• 1 tbsp balsamic vinegar, lighter
• 1 tsp mustard
• 1 tsp maple syrup
• some salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours

Drain the beetroot, halve it, and slice each half. Mix 1 tablespoon of olive oil with salt, pepper, and cumin; marinate the beetroot for one hour. Cook the lentils in vegetable stock according to the package instructions, drain, and let cool. Roughly chop the walnuts, toast them in a pan without oil, and then immediately remove them from the pan. Halve the avocado, remove the pit, peel the skin, and slice each half. Sort the lamb’s lettuce, wash it, and spin it dry. For the dressing, thoroughly whisk together 2 tablespoons of olive oil, 1 tablespoon of balsamic vinegar, 1 teaspoon of mustard, and 1 teaspoon of maple syrup, and season with salt and pepper. Arrange the lamb’s lettuce and cress on plates, arrange the lentils, beetroot, and avocado on top, sprinkle with the walnuts, and drizzle the dressing over the salad.