Your perfect winter salad! The delicately sour note of our Sorrel combined with fresh pomegranate, earthy mushrooms and protein-rich lentils make for a truly unique flavour experience.
Cook lentils according to the instructions on the packet. Meanwhile, cut open the top of the pomegranate, break the fruit into pieces and take out the seeds.
Peel and finely dice the onion. Place in a bowl and mix with apple cider vinegar, agave syrup and pumpkin oil. Season with salt and pepper.
Clean the mushrooms and cut them into slices. Heat the oil in a pan and fry the mushrooms in it.
Coarsely chop the walnuts. Harvest Sorrel. Put lentils, Sorrel, pomegranate and mushrooms on a plate, spread the dressing and walnuts on top and enjoy.
Recipe provided by the cooking app KptnCook.