Pour can of lentils in a colander and rinse with cold water. Wash the tomatoes, remove seeds and cut into cubes. Pull red onion and finely dice. Parsley, rinse and shake dry. Leaves pluck and chop.
Mix all ingredients with a tablespoon of olive oil now. Season with vinegar, sugar, salt and pepper. infuse Cover and cook at least 1 hours in the refrigerator.
Potato Latkes carrots
Peel the potatoes and carrots. Grate coarsely. give, salt and pepper in a bowl. With flour dust, into beating the egg and mix well. Pour the mixture into a loaf pan for cakes. (With baking paper line) The layer should approximately 1 - 1,5 cm thick.
golden brown in a preheated oven at 180 ° C. (About 30 minutes) and then plunge the mold and let cool slightly. Either with a cookie cutter cut out round Taler or cut with a sharp knife into pieces.
free asparagus of the woody ends. Peel the final third. Asparagus, blanch in lightly salted boiling water with a pinch of sugar and then quench in cold water. share a slanted or twice each rod.
Peel the beetroot, wrap in aluminum foil and bake along with the latkes. Possibly, depending on the size, the Bete takes a little longer in the oven. Let cool and cut beetroot cm cubes in 0,5.
Wash lettuce and spin dry.
Serve and garnish
distribute lettuce on the plates or plate (for the party buffet). Lentil salad nicely on it.
Potato and carrot latkes with a good pinch sprinkle goat cheese and verziehren with cress. To distribute and on the lenses.
The last two tomatoes in half and remove the stalk. Then cut into narrow columns. distribute tomatoes columns on the salad.
Last but not the asparagus pieces and beetroot cubes arrange decorative and ready.
Tip: You will reap nothing but praise on each party a real eye-catcher salad with. Make even a little extra vinaigrette (made of dark balsamic vinegar, sugar and a good olive oil) to do so.