• 200g lentils Lentils, green, boiled
• 40g spinach Spinach, raw
• 60g red pepper Red Pepper
• 60g sweetcorn Sweetcorn, canned
• 15g pumpkin seeds Pumpkin Seeds
• 7g honey Honey
• 7g mustard Mustard, Dijon
• 5g olive oil Olive Oil

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 honey-mustard dressing ingredients with a pinch of salt and pepper.

3. 3

   Toss the spinach leaves, peppers and sweetcorn 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.