BEETROOT SALAD WITH LENTILS and TOMAMI MUMBAI

vegan

salad

easy

INGREDIENTS FOR 4 PERSONS

800 g beetroots, cooked
50 g red lentils
4 tablespoons of TOMAMI Mumbai
1 tablespoon of lemon juice
5 stems of coriander
30 g of walnuts
Chilli
Salt and pepper

INSTRUCTIONS

Simmer the red lentils over medium heat for approx. 10 minutes (they should be still firm to the bite). Season with salt and pepper and leave to cool. Mix with the roughly chopped coriander leaves. Slice the beetroot into 2-3 mm thick slices and arrange on a plate with the lentils. Pour over Tomami Mumbai and lemon juice, season with chilli threads, salt and pepper. Sprinkle with the walnuts.