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Lentil cashew salad
Serves: 2
Time to make: 25 mins
Ingredients
- ¼ pumpkin, chopped
- 2 kumara, 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
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Instructions
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.
Nutrition Info (per serve)
No nutrition information available for this recipe.
Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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