🥗 Lentil noodle salad with mozzarella and blueberries

Name: Lentil noodle salad with mozzarella and blueberries
Total time: 30 min
Yield: 4 servings
Ingredients: 200 g lentil pasta; salt; 250 g cherry tomatoes; 1 bunch basil (20 g); 30 g pine nuts (2 tbsp); 3 tbsp olive oil; 2 tbsp lemon juice; 1 tsp mustard; 1 tsp honey; 15 g almond butter (1 tbsp); pepper; 100 g blueberries; 125 g mozzarella (1 ball)

809 kcal · 30 min · 4 servings

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Ingredients

200 g lentil pasta
salt
250 g cherry tomatoes
1 bunch basil (20 g)
30 g pine nuts (2 tbsp)
3 tbsp olive oil
2 tbsp lemon juice
1 tsp mustard
1 tsp honey
15 g almond butter (1 tbsp)
pepper
100 g blueberries
125 g mozzarella (1 ball)

Instructions

1. Cook the lentil noodles in plenty of salted water until they are still firm to the bite, exactly as described on the package. Then drain them in a sieve and let the water drip off.
2. Wash the tomatoes and cut them in half. Wash the basil, shake it dry and pluck the leaves from the stems. Roast the pine nuts in a hot pan without oil over medium heat for 3 minutes and then let them cool down.
3. Whisk the oil with lemon juice, mustard, honey and almond butter for the dressing. Season the mixture with salt and pepper. Now mix the dressing with the noodles, tomatoes and half of the basil.
4. Wash the blueberries and pat them dry. Tear the mozzarella into small pieces. Distribute the berries and mozzarella along with the remaining basil on the salad and serve the whole thing sprinkled with the pine nuts.

Nutrition per serving

kcal: 809
Protein: 42 g · Fett/Fat: 42 g · Carbs: 64 g