Today, autumn is getting quite serious. It’s been raining all day and the temperature is down a few degrees. I feel that the mood for tomato and cucumber salads is gone for good, along with the sea swimming days I guess!
Plus, today I checked the 2 jars of pickled veggies I made last week, and since they were a success, I had to try them in a salad!
- 1 cup lentils
- 2 carrots
- 1 green onion
- 2-3 slices of pickled eggplant
- 1 pickled red pepper
- 1 tbsp raisins
- A few celery leaves
- A few green cracked olives
- Olive oil
In the next days, I will post the pickled veggies recipe, because they are pretty tasty!
Wash and boil the lentils and the carrots. Put the lentils in a salad bowl. Cut the carrots, and the pickled vegetables into small pieces. Chop the celery leaves and the green onion.
Mix all the ingredients with the lentils, add the olive oil and serve with barley rusks.