200 g canned lentils
4 hearts of artichokes
70 g feta
120 g of chorizo
1 small clove of garlic
1 C. Of vinegar
½ c. Mustard Coffee
1 C. Olive oil
1 C. Of walnut oil
2 c. Chopped fresh coriander
Rinse and drain the lenses. Drain the artichokes. Drain and sponge the feta.
Wash and dry the tomato, cut into 4, seed it and cut each quarter into pieces. Peel the garlic.
Remove the skin from the chorizo, cut it into small pieces. Put them back 2 min in a non-stick skillet. Drain on paper towels.
In a bowl, mix the vinegar, mustard and salt, then make an emulsion with both oils and pepper.
Cut the hearts of artichokes into pieces. Pour them into the salad bowl, add the lentils, chorizo, tomato pieces and coriander. Squeeze the garlic over and mix gently. Cut the feta into pieces that you add to the salad.
Cover and let rest 30 min before serving at room temperature.