Lentil salad with vegan shepherd's cheese

6-8 cherry tomatoes

1/4 cucumber

2 stalks basil

1/2 can brown lentils

1/2 vegan shepherd's cheese

Coconut yogurt

Olive oil

White balsamic vinegar

Salt

Chili

Wash and dice the tomatoes and cucumbers and put them in a bowl. Drain the lentils and add to the tomatoes and cucumbers. Crush the vegan shepherd's cheese with your fingers and pour it over the salad.

Mix the coconut yogurt, olive oil, white balsamic salt and chili together and marinate the salad with it.

Finally, cut the basil into strips and mix into the salad.