Layered salad from the jar

Hearty red lentils, fresh watermelon, green olives and creamy feta – delicious layer after layer!

Leicht

20 min.

Vegetarian

Print

Share

Ingredients Layered salad

150 g red lentils

2 Handles Parsley, smooth

200 g Feta cheese

½ Mini watermelon

20 g Seeds, mixed (pumpkin, sunflower and pine nuts)

150 g green olives, pitted

50 g Lamb's lettuce

Dressing

½ Shallot

1 EL Grill & Fondue Senf

2 EL Aceto Balsamico di Modena IGP – Invecchiato

2 EL Olivenöl nativ extra, aus Griechenland

50 ml Apple juice

Feines Premium Bio-Meersalz

Pepper

Preparation

Cook the lentils in salted water for about 10 minutes over a low heat. Drain and leave to drain well. Finely chop the parsley and mix with the lentils.

Cut the feta cheese into cubes. Cut the watermelon into pieces. Roast the mixed seeds in a pan without oil.

Peel the shallot and cut into fine pieces. Place the onions and all the other ingredients for the dressing in a small Byodo mustard jar and shake vigorously. Season to taste with salt and pepper.

Layer the lentils at the bottom of a large storage/screw-top jar, followed by the olives, feta cheese and melon pieces. Fill the glass with the lamb’s lettuce. Add the mixed seeds to the salad and seal the storage jar for transportation.

Before serving, shake the dressing in a jar and pour over the salad.

Recipe properties