Put 1.5 liters of water to boil, add the vegetable broth and the peas.
Boil the lentil until the grain is tender.
In a non-stick pan, fry the pine nuts until golden. In the bottom of your serving plate, place a layer of roasted bread
In a salad bowl, mix the lemon juice with the olive oil, garlic and salt.
Shred the kale leaves as finely as possible and set aside.
Beef escalopes with tomato and olive potatoes
Shawarma Sandwich with Salad
Great Summer Appetizer