Warm Puy Lentil Salad with Pumpkin and Hazelnuts
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Ingredients
- 1 cup organic puy lentils
- 2 cups Pumpkin Roasted
- 1/2 cup toasted hazel nuts roughly chopped
- 1/2 cup pomegranate seeds
- 2 tblsp thyme chopped
- 2 c Parsley rough chopped
Dressing Ingredients;
- 2 tbsp olive oil
- 2 tbsp organic apple cider vinegar
- 1 tsp Dijon mustard
- 1 knob ginger finely chopped or grated
- 1 tsp maple syrup
Instructions
- Add your lentil to a saucepan and cover with water, bring to the boil then turn down the heat and simmer for aprox 20 minutes until tender. Take off the heat and pour them into a bowl.
- Add in the beetroot, hazel nuts, pomegranate and mint.
- Mix the dressing ingredients in a jar and shake to combine, then pour over the lentils. Stir
- everything well to combine.
