Salad with roasted vegetables and milk thistle oil
Are you looking for inspiration for a quick lunch or a side dish for grilled meat? Try a salad with roasted vegetables, black lentils, drizzled with milk thistle oil.
First, cook the black beluga lentils according to the instructions, for about 20 minutes in salted water. The lentils should remain chewy.
Place the vegetables you have available in a baking dish, drizzle lightly with our mustard oil and bake until golden brown. We recommend a combination of zucchini, peppers, tomatoes and a clove of garlic.
Finally, prepare a dressing with milk thistle oil, crushed roasted garlic and salt. Mix the lentils and vegetables with the dressing.
You can top with feta cheese. Enjoy.
First, cook the black beluga lentils according to the instructions, for about 20 minutes in salted water. The lentils should remain chewy.
Place the vegetables you have available in a baking dish, drizzle lightly with our mustard oil and bake until golden brown. We recommend a combination of zucchini, peppers, tomatoes and a clove of garlic.
Finally, prepare a dressing with milk thistle oil, crushed roasted garlic and salt. Mix the lentils and vegetables with the dressing.
You can top with feta cheese. Enjoy.
