WARM SALAD WITH LENTILS, VEGETABLES AND PIE
cooked dark lentils 1 cup
cauliflower 150 g
zucchini 100 g
young peas or green beans 60 g
olive or sesame oil for dressing
frozen puff pastry (rectangle approx 18x8 cm)
frozen spinach 80 g
thyme 0.5 tsp
salt and pepper to taste
Cut the cabbage into large peaces and boil it with peas or beans in salted water. Cut zucchini and fry on hot pan. Defrost spinach and simmer in a pan with thyme, salt and pepper for 5 minutes. Defrost the salted dough. It is convenient if it is rectangular in size. Then cut in half to make two squares. Put half of the spinach on the edge of the square, bend the edges and press well to make a triangular pie. Repeat with the remaining dough and spinach. Grease with vegetable oil and bake for 25 minutes at 180C.
For serving: put lentils, ready-made vegetables on a serving dish, sprinkle with oil. Put ready-made pies cut into halves on top. Serve immediately.