Salad with pear, lentils, sourberries and balsamic syrup
Course: Salad, Starter, ApetizerCuisine: Middle EastServings
4
Preparation
10
minutesCooking time
30
minutesTotal time
40
minutesThe picture says it all. You just look at that in a licking way, don’t you? The mizuna (Japanese turnip stalk, also to be replaced by arugula), the sourberries, the homemade balsamic syrup… the delicious lentils and the sweet pear. A salad saying: here I am baby.
Ingredients
150 gram 150 Mizuna, turnip greens or arugula
100 gram 100 small green lentils
1 1 vegetable stock tablet
2 2 ripe pears
50 gram 50 sour berries
1 1 red onion
100 ml 100 Balsamic
200 gram 200 caster sugar
Cooking time
- Start with the balsamic syrup. Heat the balsamic vinegar together with the sugar and 25 ml of water in a pan. Let it melt gently and boil into a syrup. Then let it cool.
- Cook the lentils in half an hour, with a vegetable stock cube in it.
- Cut the pear into small cubes. Soak the sourberries in water for a while.
Cut the red onion into rings. - To build the salad, first place the mizuna in a bowl. There you scoop the lentils, and then the pear on top. Divide the sourberries a little all around. Pour a little balsamic vinegar over the lentils and pear. Garnish with the red onion.
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