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🍽️ Lentil and Black Asparagus Salad with Pineapple

240 kcal · 30 min · 4 servings

Ingredients

• 600 g salsify
• 2 tbsp white wine vinegar
• 150 g flat lentils
• 2 sprigs thyme
• 200 g pineapple (0.25 pineapple)
• 1 red onion
• 10 g chives (0.5 bunch)
• 3 tbsp balsamic vinegar
• 1 tsp medium-hot mustard
• 3 tbsp olive oil
• salt
• pepper

Instructions

1. 1. Scrub the black salsify thoroughly and peel it. Cut the pieces into approximately 5-centimeter long segments. Wear gloves while doing this to protect your hands. Immediately place the pieces in a bowl of vinegar water (1 liter of water and 1 tablespoon of white wine vinegar) to prevent them from discoloring.
2. 2. Place the black salsify pieces in a pot and cover them with water. Add the remaining white wine vinegar. Cook the pieces for about 25 minutes until they are al dente (still slightly firm to the bite).
3. 3. Place the lentils and thyme in a pot. Cook them according to the package instructions, but only until they are slightly al dente. Peel the pineapple and remove the tough core. Cut the flesh into approximately 4-centimeter long, diagonal pieces. Peel the onion and slice it into thin rings.
4. 4. Wash the chives and shake them dry. Cut them into small rings. For the dressing, whisk together balsamic vinegar, mustard, olive oil, the chive rings, salt, and pepper. Drain the lentils (if necessary) and place them in a large bowl. Drain the black salsify through a sieve and let them cool slightly. Add the black salsify, pineapple pieces, and onion rings to the lentils. Mix everything with the dressing and let the salad marinate for about 30 minutes.

Nutrition per serving

• kcal: 240
• Protein: 11 g · Fett/Fat: 9 g · Carbs: 27 g