300 gr red lentils Fussili
2 small courgettes
2 hands full of rocket salad
5 date tomatoes
1/2 pkg Feta
1 bell pepper
1 glass of artichokes preserved in oil
1 glass of dried tomatoes preserved in oil
1/2 glass capers
4 tbsp apple cider vinegar
2 tbsp balsamic vinegar
4 tbsp olive oil
salt & pepper
1 tsp dried Italian herbs
Wash 1 courgette, eggplant and mushrooms and cut into bite-sized pieces. Place on a baking tray lined with baking paper, drizzle with a little olive oil and salt. Bake at 180° C circulating air for 10 minutes.
Meanwhile simmer the lentil noodles in lightly salted water for about 10 minutes. When the lentil noodles are ready, simply wash them with cold water for a little longer so that you can add them to the salad in the bowl.
Wash the rocket, drain the artichokes, capers and dried tomatoes and put them in a large salad bowl.
Wash and halve the tomatoes.
Plane a zucchini with a peeler to make fine slices.
Cut the feta into small cubes and add to the bowl with the other ingredients.
Put the apple cider vinegar, balsamic vinegar and olive oil dressing into the salad bowl, season with salt and pepper and mix well.