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.
