Radicchio wrap salad with purple kimchi
- Vegan - Lactose-free - Gluten-free
Preparation time: 30 minutes - Difficulty level: easy
Ingredients for 6 portions of salad as a side dish:
- 200 g beluga lentils
- 1 cinnamon stick
- 6 tbsp pomegranate seeds
- 100 g lamb's lettuce
- 3 colorful carrots
- 1 stalk of celery
- 6 large radicchio leaves
- fresh sprouts or cress
- 6 tbsp kimchi
- 2 tbsp sesame seeds, toasted
Ingredients for 6 portions of salad as a side dish:
- 2 tbsp rice vinegar
- 1 tbsp Lima soy sauce Shohu
- 2 tbsp agave syrup
- 2-3 tbsp toasted sesame oil
- pepper
- sea salt - season the dressing to taste
- 200 g beluga lentils
- 1 cinnamon stick
- 6 tbsp pomegranate seeds
- 100 g lamb's lettuce
- 3 colorful carrots
- 1 stalk of celery
- 6 large radicchio leaves
- fresh sprouts or cress
- 6 tbsp kimchi
- 2 tbsp sesame seeds, toasted
Ingredients for 6 portions of salad as a side dish:
- 2 tbsp rice vinegar
- 1 tbsp Lima soy sauce Shohu
- 2 tbsp agave syrup
- 2-3 tbsp toasted sesame oil
- pepper
- sea salt - season the dressing to taste
Preparation:
Cook the lentils according to the packet instructions with the cinnamon stick, drain, remove the cinnamon stick and leave to cool slightly.
Clean the celery and carrots and cut into very thin slices.
Wash the lamb's lettuce and radicchio leaves and spin dry.
Mix the dressing and stir into the lentils with the celery slices, leave to infuse and season again with salt and pepper.
Arrange the salad leaves in a bowl or on a plate, arrange the lentil salad on top, add the carrots, pomegranate seeds and 1 tbsp of purple kimchi and top with sprouts and sesame seeds if desired.
The radicchio leaves serve as a wrap in this recipe.