Lentil cashew salad
(at time of publication)
- ¼ pumpkin, chopped
- 2 kumarasweet-potatoX, carrot or other root vege, chopped
- 2 handfuls salad leaves
- 400g can lentils
- 1 small packet cashew nuts
- 2 tablespoons olive oil
- good squeeze lemon juice
- 1 teaspoon honey
1 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.
2 Meanwhile, combine olive oil, lemon juice and honey to make a dressing.
3 Combine the lentils, cashews and salad leaves in a bowl.
4 Once the veges are cooked, add them to the bowl and toss with the dressing.
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