• 200g lentils Lentils, green, boiled
• 40g spinach Spinach, raw
• 60g red cabbage Red Cabbage, raw
• 60g carrots Carrots, raw
• 100g quinoa Quinoa, cooked
• 15g balsamic vinegar Balsamic Vinegar
• 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 balsamic dressing ingredients with a pinch of salt and pepper.

3. 3

   Toss the spinach leaves, red cabbage and carrot with half the dressing.

4. 4

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

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