Warm Baby Spinach Salad

Malzemeler

• 1 bunch baby spinach

• 1 red onion

• 1 red bell pepper

• 1 yellow bell pepper

• 12 walnuts

• About 400g curd cheese

• Half a pomegranate

• 3 cups cooked lentils (equivalent to 1 cup dried lentils)

• 2 tablespoons Livvy olive oil

• 1 tablespoon balsamic vinegar

Tarifler

1. Thinly slice the red onion into rings. Sprinkle generously with salt in a strainer and knead for about 5 minutes to remove its bitterness, then rinse thoroughly to remove all the salt.

2. Lightly sauté the bell peppers in 1 tablespoon of olive oil—this is what gives the salad its warmth.

3. Cut the curd cheese into cubes.

4. Combine all ingredients in a large salad bowl.

5. Just before serving, drizzle with olive oil and balsamic vinegar, and mix well.