Recipes

Ingredients

• 1/2 head butter lettuce or oak leaf lettuce
• hand full of mini Roma tomatoes
• 3 cooked beetroot
• handful of olives (on water)
• 200 g cooked lentils
• 2 soft boiled eggs
• 120 grams of sardines in extra virgin olive oil
• 3 tbsp pumpkin seeds or hemp seed
• 8 walnuts halves
• 2 tbsp extra virgin olive oil
• 1 tbsp apple vinegar

Preparation

1. Place the eggs in water, bring to boil. Once the water boils, set the timer to 5 minutes. Then cool with cold water.
2. Cook the lentils according to the packaging. As soon as the lentils are ready, rinse with cold water (use a strainer).
3. Wash the lettuce and tomatoes. Cut into pieces and also cut the beetroot into small cubes.
4.  Decorate a plate with the salad, tomatoes, beets and olives.
5. Pour over a good amount of extra virgin olive oil and 1 tablespoon of apple cider vinegar.
6. Sprinkle with pumpkin seeds or hemp seeds and walnuts.
7. When the lentils are ready, add 100 g per person.
8. Peel the eggs. 2 half eggs per person.
9. Garnish with the sardines.

Eat mindfully and enjoy!

Lunch Dinner