Ingredients
½ cucumber
3 bunch of tomatoes
2 spring onions
½ cup of mint leaves (à 15 g)
½ tbsp (groundnut) oil
½ tbsp lemon juice
½ tsp ground cumin
200 g lentils
75 g Roquefort
50 g pomegranate seeds
Preparation Prepare the lentils as indicated on the package. Cut the cucumber and tomatoes into small pieces. Cut the spring onion into thin rings and finely chop the mint leaves. Make the dressing by mixing the oil with the lemon juice, cumin, pepper and add some salt. Put the lentils with the cucumber, tomatoes, spring onion, mint in a nice bowl and add the dressing. Put on top the white cheese and sprinkle with the pomegranate seeds. TIP Serve with some warm toast and don't forget to be creative! Add some walnuts, almonds, apricots, roasted pumpkin...