Winter burrata salad

This is a winter version of the popular tomato burrata salad.

2 servings

50 ml green lentils

2 medium red onions

2 handfuls of mixed winter salads, such as rocket, mache, radicchio

1 avocado

1 burrata

Olive oil

Balsamic vinegar

1 tsp. Dijon mustard

Cook the lentils in a small saucepan for 30 minutes until soft. Set aside.

Preheat the oven to 220° C. Peel and cut the onions into thick slices. Place in a small oiled oven- proof dish and drizzle with 1 tbsp. olive oil, 1 tbsp. balsamic vinegar, and 1 tbsp. runny honey. Bake in the oven for 30 minutes. 

In a large bowl, whisk together 1 tsp. Dijon mustard, 1 tbsp. balsamic vinegar, and é tbsp. olive oil. Add the  lentils and onion slices and toss. 

Arrange the salad leaves and chopped avocado on the plates and divide the lentils and onions among them. 

Drain the burrata and half it. Place a burrata half in the middle of each plate and serve with some good country bread.