This is a hearty salad when you just feel like eating a bit more than a normal light salad. The longest part of preparation is preparing the lentils. I usually boil them in vegetable stock for about an hour until tender.
- 100g Fresh Spinach
- 200g cooked green lentils
- 75g mixed green beans
- 50ml Balsamic vinegar
- 50ml Olive oil
- 30g Sunflower seeds
- 30g Pine nuts
- Mix the spinach, lentils, sunflower seeds and green beans together.
- Make the dressing by combining the vinegar and oil.
- Serve with a drizzling of dressing and sprinkling of pine nuts.