Salad with Sprouts and Roquefort Cheese

Clean and rinse the lettuce and cut into bite-sized pieces.

Rinse cucumber thoroughly, cut in half lengthwise with or without peel as desired, and cut into chunks. Clean celery, rinse and cut into half-moons. Rinse lentil and soy bean sprouts briefly while hot, rinse the remaining sprouts while cooled. Drain everything very well. Place all prepared ingredients in a large baking dish flat.

2. peel and finely dice the onion. Mix the onions with sugar, vinegar, salt, pepper and oil. Toast pine nuts in a frying pan without adding fat until golden and grind in a hand mixer. Stir into the salad dressing and pour over the leaf lettuce. Gently mix the leaf lettuce. Add the kitchen herbs. Cut the cheese into cubes and sprinkle over the leaf salad at the end.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – they also stand out for their fresh taste!

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