Preparation

Cut the tomatoes in half, peel out the liquid part of the pulp, and chop the rest. Finely chop the parsley and mint. Mix everything with black and red lentils (they should not be overcooked to maintain the shape).

Mix the oil, lemon juice, chopped garlic and half a teaspoon of honey in a bowl. Pour on the tabbouleh.

Season with salt, pepper, stir and refrigerate for a few hours.

ŽUVĖJA catfish fillet with orange and pepper marinade, grill or oven (200 ºC, 10-12 min).

Serve the fish with chilled tabbouleh salad.