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.