Lentil and Veg Salad Recipe

Lentils are great to keep in the pantry as they can be used as the base for many delicious salads. Make ahead for maximum flavour.

Ingredients

• 1/4 pumpkin, chopped

• 2 kumara, carrot or other root veggies, chopped

• 2 handfuls of salad leaves

• 400g can lentils

• 1 small packet cashew nuts or seeds (pumpkin, sunflower chia)

• 2 tbsps olive oil

• good squeeze of lemon juice

• 1 tsp honey

How to make

Heat the oven to 200ºC and put the pumpkin and root veges on a tray with a spray of oil. Roast for 20 minutes, or until soft.

Meanwhile, combine olive oil, lemon juice and honey to make a dressing.

Combine the lentils, cashews/seeds and salad leaves in a bowl.

Once the veges are cooked, add them to the bowl and toss with the dressing.