• 200g lentils Lentils, green, boiled
• 40g kale Kale, raw
• 60g carrots Carrots, raw
• 60g asparagus Asparagus
• 15g pumpkin seeds Pumpkin Seeds
• 12g tahini Tahini
• 15g lemon juice Lemon Juice

1. 1

   Simmer the cooked green lentils with a splash of stock for 5 minutes until they absorb the flavours.

2. 2

   Whisk together the tahini-lemon dressing ingredients with a pinch of salt and pepper.

3. 3

   Toss the kale leaves, carrot and asparagus with half the dressing.

4. 4

   Top with the green lentil and pumpkin seed, then drizzle with the remaining dressing.

Tap ingredients and steps to tick them off as you cook.