Lentil and Raspberry Salad with Pak Choi and Wild Garlic

Ingredients

• 60 g raspberries
• 1 pak choi, divided into leaves
• 200 g brown lentils
• 2 leaves wild garlic, chopped
• handful sunflower seeds, toasted
• juice of 1 lime
• 1 tablespoon balsamic vinegar
• 1 tablespoon coconut oil
• freshly ground pink pepper

Method

Cook the lentils and set them aside (approx. 45 minutes or according to packet instructions).

Create a cream with the lime juice and balsamic vinegar.

Melt the coconut oil and sear the pak choi in this for a couple of minutes. Add the wild garlic.

Put everything on the plate – first the pak choi, then the lentils, a bit of pepper and lastly the raspberries and a sprinkle of sunflowers seeds.

Pour the emulsion of vinegar and lime on top.