Zucchinis, beet and lentils salad

By Mary Devinat
January 19, 2016
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Serves: 2

  • 1 big cooked beet
  • 1 1/2 cups zucchinis cut in slices
  • 1/3 uncooked lentils
  • 1/4 feta
  • 4 handfuls lamb’s lettuce
  • olive oil
  • balsamic vinegar
  • parsley
  • salt and pepper
  1. Simply put and not to have to watch, I cooked my zucchinis in the oven. Place slices on a cooktop covered with paper of cooking. Put in the oven without hanging oil 15 in 25 minutes in 400°F (200°C).
  2. In same time, cook your lentils.
  3. Once zucchinis and lentils are cooked, put zucchinis in a plate so that they cool and press lentils. Cut your beet in cubes.
  4. Serve with the lamb’s lettuce, lentils, beet, zucchinis and feta cheese. Season with 2 tbsp olive oil, 1 of balsamic vinegar, salt pepper and cut some parsley over.

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