Ingredients
Preparation
1. Wash lentils in a sieve. Put in a pot with 300 ml salted water and bring to boil. Keep it on low heat for 25 minutes. Pour into a sieve and drain.
2. Wash spring onions, remove root ends and cut white and green parts separately into thin rings. Chop the almonds.
3. Heat sunflower oil in a pan over medium heat. Put chopped almonds and white spring onion parts and roast for about 2 minutes until golden brown. Salt lightly and put on a plate.
4. Wash the zucchini, remove ends and dice. Wash and dry arugula. Pat tofu dry and dice.
5. Roast the zucchini with a little salt and oil for 5 minutes. Add the green parts of the spring onions and fry for about 1 minute. Season with salt and pepper and put everything in a bowl.
6. Fry tofu with little oil and salt over medium heat until golden brown. Mix tofu with almonds and white spring onions.
7. Add lentils, spring vegetables and arugula to a bowl. Mix with balsamic vinegar, olive oil and season with salt and pepper. Put on a plate, top with the tofu-almond crunch and serve.
1 pc Spring onion
80 g Lentils, green
80 g Tofu, natural
Pinch of Salt
20 g Rocket
1 tbsp Olive oil
1 tbsp Sunflower oil
20 g Almonds
Pinch of Black pepper
1 pc Zucchini
1/2 tbsp Balsamic vinegar