LENTILS, CHERRIES & ROCKET

2 - Lunch, COURSES, Salad

Servings: 2–4 Source:

Ingredients

2 quantities of simple vinaigrette (p. 152) made with balsamic vinegar

1 garlic clove, peeled and crushed

2 teaspoons honey

500 g (1 lb 2 oz) Puy lentils, cooked, rinsed and drained

350 g (12 oz) cherries, pitted and quartered

1 generous handful of salad leaves, such as rocket,

mizuna or dandelion

salt and pepper

Directions

1
Mix the vinaigrette, garlic and honey.
In a shallow dish, stir together the lentils, cherries, salad leaves and enough dressing to coat the ingredients.
Season generously with salt and pepper and serve immediately.