Rainbow lettuce

Ingredients for 2 servings:

• 100 g lentils
• 1 avocado(s)
• 3 carrots
• 1 package of cherry tomatoes or date tomatoes
• 1 zucchini
• 1 lemon(s), juice
• 2 tsp tahini
• 1 shot of vinegar
• 3 tsp honey
• 4 tbsp olive oil
• salt and pepper
• 2 tbsp hummus
• 2 tbsp desiccated coconut

Instructions

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

Vegetarian superfood

Cook the lentils according to the package instructions (about 30 minutes in boiling water). Drain the water and then add salt to the lentils. Grate the carrots, and dice the avocado and tomatoes (the dish looks best when using orange and yellow cherry tomatoes; both cherry and date tomatoes are equally tasty). Wash the zucchini and cut it into strands using a spiralizer. Drizzle the avocado with lemon juice. For the dressing: In a small bowl, mix the tahini, vinegar, oil, honey, and a little salt and pepper to taste. Arrange the ingredients on a plate according to color, starting with the desiccated coconut (white) and ending with the lentils (dark red). Add the hummus to a separate bowl. Pour the dressing over the salad.