Balsamic Lentil Salad with Vegetables
Ingredients
- 140g puy lentils
- 50g tenderstem broccoli
- 50g green beans
- Handful of cherry tomatoes
- 1 avocado
- A big handful of rocket
- 2 tablespoons of olive oil
- 1 tablespoon of balsamic vinegar
- 1 tablespoon pumpkin seeds
- Salt & pepper
Preparation
Put the lentils in a saucepan and cover with 3 times the amount of water, bring to a boil and then reduce to simmer for 20 minutes until just tender. Drain and set aside.
Cut the avocado into cubes and the tomatoes into halves and quarters.
Cut the green beans in half and the broccoli into thirds to create big bite-sized pieces. Steam them for 4-5 minutes until tender but still crunchy.
Toss everything in a large salad bowl, add rocket, and then olive oil and balsamic vinegar. Finish with pumpkin seeds.
