1 cup yellow and red cherry tomatoes,
1/2 avocado sliced very thin,
1 tablespoon lemon juice,
1 teaspoon granule garlic,
1 teaspoon salt,
1 teaspoon cornstarch,
1 teaspoon ground mustard,
1/2 teaspoon chili flakes,
Black cumin and sesame seeds,
Celery microgreens to decorate.
1. Wash and strain lentils, place in a pot, cover with filtered water. Cook for about 15-17 minutes or until soften.
2.Place oatly imat into the pot, add 1 teaspoon cornstarch, whisk well. Cook on medium heat until bubbled, then add garlic, salt, chili flakes, ground mustard, mix well.
3. Add cooked lentils into the oat cream, stirring occasionaly cook until tender.
4. Place lentin in a large plate, add sliced avocado and cherry tomatoes. Add 1 tablespoon lemon juice over the avocado. Sprinkle salt.
5. Decorate with celery microgreens, black cumin and sesame seeds.