- Finely slice saucisson, fry and dry.
- wash and chop a little gem, 3/4 sticks of celery and cherry tomatoes
- Heat a tin of lentils, add salt and pepper
- Mix lentils with the vegetables and sprinkle with dill
- For the dressing: finely chop a garlic clove, add 100 ml olive oil, 1 tbsp balsamic, 2 x tbsp red wine vinegar, 1 tbsp grainy mustard, salt and pepper
- Serve with toast and butter
