For 4 people

Full salad

150 g green lentils from Le Puy
1 cooked beet
1 lawyer
1 organic apple
100 g feta cheese
100 g young lettuce shoots
Gomasio or sesame seeds

Vinaigrette

2 tablespoons olive oil
1/2 tbsp lemon juice
1/2 teaspoon mustard

Start by cooking the lentils. After rinsing, pour the lentils into a pan of cold water (3 times their volume in water). Cook for about 20/25 minutes. They still have to behave. Rinse with cold water.
Prepare the garnish: dice the beet. Cut the feta cheese into cubes and crumble it slightly. Cut the avocado in half and then cut each half into thin slices. Slice the apple in half, remove the seeds (keep the skin) and cut into thin slices.
In two plates, garnish the bottom of the plate with baby greens. Pour in the lentils, then add the avocado slices, beet pieces, apples and feta cheese.
For the dressing, mix olive oil, lemon juice and mustard and pour over both plates.
Sprinkle with gomasio or sesame seeds.

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