Healthy, tasty and nutritious. Beets are a source of fiber, iron, minerals and vitamin C. Sardines are rich in omega 3 and protein.
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
- Place the eggs in water, bring to boil. Once the water boils, set the timer to 5 minutes. Then cool with cold water.
- Cook the lentils according to the packaging. As soon as the lentils are ready, rinse with cold water (use a strainer).
- Wash the lettuce and tomatoes. Cut into pieces and also cut the beetroot into small cubes.
- Decorate a plate with the salad, tomatoes, beets and olives.
- Pour over a good amount of extra virgin olive oil and 1 tablespoon of apple cider vinegar.
- Sprinkle with pumpkin seeds or hemp seeds and walnuts.
- When the lentils are ready, add 100 g per person.
- Peel the eggs. 2 half eggs per person.
- Garnish with the sardines.
Eat mindfully and enjoy!
Lunch
Dinner
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