Lamb's lettuce with lentil vinaigrette

Ingredients for 2 servings:

• 50 g beluga lentils
• 200 g lamb’s lettuce
• 1 tsp mustard, medium hot
• 2 tbsp pomegranate juice
• 2 tbsp olive oil
• e.g. salt and pepper
• 2 tbsp cranberries, dried
• 50 g Parmesan, sliced

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Exceptional, healthy and fast

Cook the lentils in 200 ml of water for about 15 minutes until al dente, then let cool. Strain and reserve some of the liquid. Meanwhile, trim and wash the lamb’s lettuce. Combine the mustard, pomegranate juice, olive oil, salt, and pepper to make a spicy vinaigrette. Thin with some of the reserved lentil liquid, then stir in the lentils. Mix the lamb’s lettuce with the lentil vinaigrette, sprinkle with cranberries, and grate Parmesan cheese over the top and serve.