Ingredients
- 200 grams of cooked brown lentils
- 30 grams of iziki seaweed
- 1 carrot
- 1 tender onion
- A few cubes of wholemeal bread
- Apple cider vinegar
- Oil
- Salt
Preparation
Soak the iziki seaweed for a few minutes before chopping. Peel and cut the carrot into julienne strips a little thick, peel and cut the onion into thin crescents.
In a salad bowl, place the lentils, onions, carrots and previously drained algae. Dress the whole thing with a little extra virgin olive oil, a splash of apple cider vinegar and salt to taste.
Now you just have to sprinkle the cubes of wholemeal bread previously sautéed in the pan.
