Preparation time: 20 min
3 handfuls of lentil leaves*
2 cups cherry tomatoes
few tbs roasted pumpkin seeds
salt and pepper
Thinly cut the lentil leaves, cut tomatoes into rings, and dice the kohlrabi. Add everything to a bigger bowl, season, and sprinkle with roasted pumpkin seeds. You can always enrich the salad with water-fried tofu or tempeh and avocado. Drizzle your favorite dressing on the salad.
*you may replace lentil leaves with various microgreens.
Use your imagination and tailor the recipe to your taste. Enjoy creativity and Bon Appetit.