Green vegetables antipasti with lentils vinaigrette
Ingredients for 4 people: 500 g green asparagus200 g sugar snap peas250 g broccolisalta little olive oil150 g mozzarella balls For the vinaigrette: 50 g red lentils4 tablespoons white wine vinegargrated peel and juice of 1 organic lemonsalt, pepper1 pinch of sugar8 tbsp olive oil2 tsp. sesame seeds Preparation: 1. Rinse asparagus and peel the lower third, cut off ends generously. Cut asparagus spears in half lengthwise. Rinse and clean sugar snap peas. Clean broccoli, rinse and divide into florets. Blanch vegetables in boiling salted water (asparagus 2 minutes, snow peas 2-3 minutes and brocco...