Fusili Cold Red Lentil Salad – Two in 10

Fusili Cold Red Lentil Salad – Two in 10

This recipe was made with products from Hacendado, Mercadona’s own brand.

INGREDIENTS:

250 g red lentil fusilli HACENDADO

100 ml extra virgin olive oil HACENDADO

o 50 g pine nuts or raw HACENDADO cashews

2 garlic cloves

50 gr parmesan cheese

50 g dried tomatoes

200 g HACENDADO feta cheese, diced

o 16 chopped HACENDADO black olives

o 1/2 green apple, diced (peeled and sprinkled with lemon juice) o 100 g washed HACENDADO arugula

50 g coarsely chopped HACENDADO walnuts

o Coarse salt qb HACENDED

o Dried oregano qb HACENDADO

o 4 0.5 l round plastic containers with Bosque Verde thread

o 4 1 liter round plastic containers with Bosque Verde thread

o 2 round plastic containers 240 ml with Bosque Verde thread

o Bosque Verde reusable plastic forks

o Bosque Verde reusable plastic soup spoons

PREPARATION:

Boil red lentil fusilli in boiling salted water for 6-8 minutes. Let cool.

Place oil, pine nuts, garlic, parmesan cheese and sun dried tomatoes in a food processor and process everything until you get a paste. To book.

In a large bowl, add the fusilli pasta, olives, diced feta cheese, diced green apple and 3-4 tbsp pesto, mix well.

Add arugula to taste and sprinkle with walnuts. Store in refrigerator until serving.

For transport in portions, place 1/4 fusili pasta, 50g diced feta cheese, 4 olives and a few pieces of green apple, 25g arugula and walnuts in a plastic container.

Place all the pesto in a small plastic container.
When serving, pour 1 tbsp. pesto soup into each salad packet and shake well.

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