Ingredients

1 pack of Eisberg My salad
12 dkg drained canned lentils (about half a can)
8 prunes
1 tablespoon of olive oil
½ clove garlic
salt, pepper
juice of 1 small orange
2 tablespoons of extra virgin olive oil
2 tablespoons of apple cider vinegar
salt, pepper

Directions

Drain the can of lentils. Cut the prunes into four pieces. Squeeze out the juice from the orange, place in a small saucepan with the prune pieces and heat through. Set aside and leave to cool so that the prunes can absorb the orange flavour. When cool, remove the prunes from the orange juice. Mix the orange juice with the olive oil and vinegar. Heat a tablespoon of oil in a Teflon frying pan, grate the garlic over it and add the drained lentils, heat through, then pour in the oil and vinegar orange juice. Stir just a little and turn off the heat and leave to cool. Arrange the Freshbalance mix in a bowl, sprinkle over the lentils and prune slices and serve.

Eisberg’s tip

Do not overheat the ingredients. The orange juice will lose its flavour and vitamins and the lentils will crumble, so be very careful with the lentils, just shake the pan. To enhance the strength of the orange flavour, grate the zest of a quarter of an orange into the oily orange juice. The recipe is also delicious without prunes, but of course it is still perfect with prunes.