Salad of Grilled Vegetables with Lentils, Feta Cheese and Pork Cutlet

Cook lentils in unsalted water, just before the end of cooking time season with salt first. Preheat broiler and grill onions, peppers and zucchini until crisp. Stir a salad dressing from mustard, canola oil, salt, vinegar, bell pepper and a little vegetable soup and add the lentils. Mix briefly and fold in the grilled vegetables. Arrange the lettuce, sprinkle with chopped herbs and feta cheese. Brush the cutlets with rapeseed oil, season with salt, season with pepper, cook on the grill and arrange on the leaf salad.

Tip:

You can roast the vegetables and cutlets just as briefly in a coated frying pan with a little canola oil. In addition, you can mix in a bunch of arugula.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – these are also characterized by a fresh taste!

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