Lentil Salad with artichokes and feta

Artichokes are best taken grilled and canned in oil, artichokes and if you do not, fit or pickled cucumber slices of eggplant, baked in the oven. You can add cheese, cheese or suluguni.

INGREDIENTS
HIGHLIGHTS
150 g green lentils
artichokes in oil 3 pcs.
feta 70 g
pitted olives 1 handful
1 handful of pine nuts
½ red onion pieces.
1 bunch parsley greens
cider vinegar 2 tbsp. l.
REFILLS
½ lemon pieces.
Extra Virgin Olive Oil 2 tbsp. l.
mustard seeds 1 hour. L.
freshly ground black pepper 1 pinch
1 pinch of sea salt


COOKING METHOD


Lentils cook according to package directions.

Pine nuts on a dry frying pan.

Finely chopped parsley.

Red onion cleaned, cut into half rings and pour the vinegar for 5 minutes, then drain the liquid.

From the juice of half a lemon squeezed.

Prepare the filling: combine the mustard with the olive oil, add the lemon juice, salt and pepper and stir.

To add lentils finished dressing, mix well.

Artichokes cut into 4 pieces.

Olives cut into small pieces.

To add lentils artichoke hearts, olives, chopped parsley and pickled onions.

Fet cut into small pieces and put it in the lentils.

Sprinkle salad roasted nuts.