Informations supplémentaires
25 min.
|
585 kcal
|
easy
|
|
Printable version
1. Adjust the steps of the recipe for your children
To help your children discover and develop their taste buds, try serving them a small piece of cheese prior to adding it to the salad, just to see if they like it. Place everything in the centre of the table and let everyone serve themselves.
2. Cook the lentils
Bring a small pot of water to a boil. Cook the lentils 6-8 minutes. Drain and pat dry. Heat a generous drizzle of oil in a pan over medium-high heat. Add the lentils and fry 5-6 minutes until coloured. Remove and put on a paper towel. Season with salt.
3. Cook the potatoes
Cut the baby potatoes in 2 or in 4 depending on size. Put in a pot of salted water and bring to a boil. Cook 6-8 minutes until tender but still firm. Add the edamame 4-5 minutes before the end of cooking time. Drain.
4. Setup
Thinly slice the radishes and cucumbers. Chop the cilantro. Break the cheese into large pieces.
5. Plate your dish
Mix all the ingredients with the dressing. Season with salt and pepper to taste. Bon appétit!
1unitGoat Cheese
1unitCilantro
120mlEdamame
100gBaby Spinach
350gFingerling Potatoes
2unitRadishes
1unitEnglish Cucumber(s)
120mlDu Puy Lentils
2unitGreek Dressing
What you need
pots, pan
585 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
66g
22%
fat
24g
37%
cholesterol
46mg
15%
fiber
10g
40%
protein
29g
saturated
11g
55%
sodium
384mg
16%
sugar
7g
trans
0g