This warm salad prepared on a baking sheet is complemented by a tasty feta dip and crunchy breadsticks.
Substantial and a warm salad is the salvation of a long winter.
In the lentil salad, the carrots are sliced into thin chips, the kale is torn into small bites, and the ripe lentils provide protein.
Finally, the breadsticks are toasted in the oven on the same tray, on top of the vegetable mixture, so there is only a small amount of cooking.
The salad is best served warm. You can make it look good if you arrange the ingredients on a baking sheet, for example in rows.
Warm tin salad
4 servings
manufacturing time: 30 min + 15 min cooking
2 large carrots
100 g of kale
1 box (approx. 300 g) ready-to-use red lentils
½ dl of oil
1 teaspoon of salt
2 teaspoons of cheese cumin
Breadsticks
½ country bread
2 cloves of garlic
½ dl of oil
Feta dip
150 g of feta cheese
2 dl of Turkish yogurt
1 tablespoon of honey
(olive oil)
1. Start with the dip. Crumble the feta into the yogurt. Add honey and mix until smooth. Let it season in the fridge while the salad is ready.
2. Preheat the oven to 200 degrees. Peel the carrots and use a paring knife to cut thin, long chips from the carrots. Tear the kale into bite-size pieces. Throw away the tough leaves. Drain the lenses carefully. Put the carrot chips, kale and lentils in a large bowl and stir in the oil, salt and cumin. Spread the mixture evenly on the baking sheet and cook in the oven for 8–10 minutes.
3. Cut the bread into slices and further into long, 2 cm wide sticks. Peel and halve the garlic cloves. Brush the breadsticks with oil and rub garlic on them.
4. Remove the tray from the oven. Stir the mixture and place the breadsticks on top. Put the tray back in the oven for about 5 minutes or until the breadsticks are crispy and nicely browned.
5. Serve the salad warm with cold fetadip. Drizzle olive oil over the top of the dip just before serving.
Recipe: Raisa Laine
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