Rustic salad with chorizo lentils and coloured vegetables

Ingredients

For 4 servings

• •250 g 250 g Canned lens(s)
• •85 g 85 g Feta
• •150 g 150 g Chorizo
• •5 5 Heart of Artichoke
• •1 1 Tomato(s)
• •1 c. à soupe 1 Tbsp. Vinegar
• •0.5 c. à café 0.5 c. Mustard Coffee
• •1 c. à soupe 1 tbsp Olive oil
• •1 c. à soupe 1 tbsp Nut oil
• •2 c. à soupe 2 tablespoons Fresh Coriander
• •1 1 clove(s) Garlic
• •Salt
• •pepper

Method

1. 1.First rinse the lentils with cold water and drain them well. Drain the artichokes and Feta, then lightly sponge the Feta with absorbent paper.
2. 2.Wash the tomato, cut it into quarters, remove the seeds and cut the flesh into small pieces. Peel the clove of garlic and book it for later.
3. 3.Remove the skin from the chorizo and cut it into small bacon. Brown them for 2 minutes in a non-stick pan, then place them on absorbent paper to remove excess fat.
4. 4.Prepare the dressing in a large salad bowl: mix the vinegar with the mustard and a pinch of salt, then gradually incorporate the two oils by whipping to obtain a nice emulsion. Add pepper according to your taste.
5. 5.Cut the artichoke hearts into pieces and add them to the salad bowl with the dressing. Then add the lentils, chorizo, tomato pieces and coriander. Press the garlic directly above and gently mix it all.
6. 6.Cut the Feta into cubes and put them on the salad. Cover the salad bowl and let sit for at least 30 minutes at room temperature before serving so that the flavors mix well.