250 g de grains de raisins frais (verts, rouges... )
1 à 2 poignées feuilles de roquette bio
2 cuillères à soupe d’huile adulte Quintesens
2 cuil à soupe de vinaigre balsamique
1 cuil à soupe de persil bio ciselé
sel et poivre
Préparation
Cuisez les lentilles vertes selon les instructions du paquet. Egouttez-les et laissez-les refroidir.
Lavez et éponges les grains de raisins. Coupez-les en deux. Concassez grossièrement les cerneaux des noix. Emiettez ou coupez en morceaux le fromage de chèvre. Lavez et séchez les feuilles de roquette.
Dans un grand récipient, versez l'huile Quintesens, le vinaigre balsamique et ajoutez deux belles pincées de sel. Emincez finement l'oignon rouge et l'ajoutez au récipient.
Ajoutez les lentilles vertes, les raisins, les noix, le fromage et la roquette. Incorporez le persil haché.
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