Lentil and Meatball Salad
- For the salad
- 1 Lettuce
- 150 grams Snow peas
- 1 Cucumber
- 150 grams yellow Cherry tomatoes
- 1 yellow onion
- 100 grams red Lentils
- ¼ liter Vegetable broth (prepared)
For the meatballs: Peel and mince onion. Heat butter in a pan and saute onions. Add parsley, pork and egg. Soak bread in lukewarm water, squeeze out and knead into pork mixture. Season with salt and pepper. Shape mixture into little balls. Heat oil in a pan and cook balls until golden brown. Remove and drain on paper towels.
For the salad: Boil lentils in vegetable broth, cover and cook for 12 minutes, then drain.
Rinse and spin dry lettuce, then tear into bite-sized pieces. Peel cucumber cut in half lengthwise and slice. Rinse cherry tomatoes and cut in half. Peel and slice onion. Rinse snow peas, trim ends and blanch in boiling salted water for about 4 minutes. Shock in ice water and drain well.
For the sauce: Rinse and mince dill. Combine dill, sour cream, creme fraiche, salt and pepper. Plate lettuce and cucumber slices. Top with onion slices, snow peas and cherry tomatoes. Add some lentils and meatballs and serve drizzled with sauce.