It’s August, but summer isn’t over yet. The sun is still shining and I managed to catch some rays. In a bowl.
Boil mountain lentils and quinoa for approximately 25 minutes. In the meantime, fry chopped salsiccia, carrot and yellow zucchini. In a separate pan, toast pine nuts. Season the lentil quinoa mix with reduced black aceto balsamico and fleur de sel. Place it in a bowl, sprinkle with the pine nuts and place the veggies and sausage on top. Decorate with cress leaves and blossom, mint as well as wood-sorrel.