Lentils Salad With Avocado, Feta, Bresaola & Bluberries

1. 1

   - rinse the lentils and cook in water as 3x its volume for 15 min ( cooked but firm)

2. 2

   - put the bresaola in the grill in the oven, turn after few minutes until becomes crispy

3. 3

   - chop the shallot in 3 spoon of olive oil until golden color. Spare

4. 4

   - remove reamaining water from lentils, cool them down.

5. 5

   - add shallot, feta and blueberry, tomato

6. 6

   - add 4 TS of olive oils and ciboulette, 1 ts of lemon juice

7. 7

   -adjust salt and pepper

8. 8

   - cut avocado into slices, putlemon juice and salt/ pepper on it.

9. 9

   - in the plate, put the salad, avocado and crispy breasola in crumbles.

10. 10

    - serve, room temperature

No additional tips available.