Ingredients for 4 people:
500 g green asparagus
200 g sugar snap peas
250 g broccoli
salt
a little olive oil
150 g mozzarella balls
For the vinaigrette:
50 g red lentils
4 tablespoons white wine vinegar
grated peel and juice of 1 organic lemon
salt, pepper
1 pinch of sugar
8 tbsp olive oil
2 tsp. sesame seeds
Preparation:
1. Rinse asparagus and peel the lower third, cut off ends generously. Cut asparagus spears in half lengthwise. Rinse and clean sugar snap peas. Clean broccoli, rinse and divide into florets. Blanch vegetables in boiling salted water (asparagus 2 minutes, snow peas 2-3 minutes and broccoli 3-4 minutes). Then rinse vegetables in ice water. Drain vegetables well. Brush a grill pan with olive oil and heat. Grill vegetables briefly. Arrange the vegetables with the mozzarella balls.
2. Boil the lentils in water for about 4-5 minutes until soft. Mix well the vinegar with grated lemon zest, lemon juice, salt, pepper, sugar and olive oil. Drain the lentils and mix into the vinaigrette. Season to taste. Pour vinaigrette over vegetables. Allow to infuse for 30 minutes. Serve garnished with sesame seeds.
Preparation time approx. 40 minutes + marinating time
Per serving approx.
Calories: 391
Joule: 1639
Protein: 15,7 g
Fat: 30,4 g
Carbohydrates: 14 g
(FoodCentrale by ddp images)
