Ingredients
300 gr lentils
1,5 avocado
10 slices of bresaola
30gr feta
1 large shallot
20 bluberries
olive oil
spring onion or ciboulette
12 cherry tomoatoes
-1 lemon
Preparation
- rinse the lentils and cook in water as 3x its volume for 15 min ( cooked but firm)
- put the bresaola in the grill in the oven, turn after few minutes until becomes crispy
- chop the shallot in 3 spoon of olive oil until golden color. Spare
- remove reamaining water from lentils, cool them down.
- add shallot, feta and blueberry, tomato
- add 4 TS of olive oils and ciboulette, 1 ts of lemon juice -adjust salt and pepper
- cut avocado into slices, putlemon juice and salt/ pepper on it.
- in the plate, put the salad, avocado and crispy breasola in crumbles.
- serve, room temperature
