• 200g lentils Lentils, green, boiled
• 60g mixed salad leaves Mixed Salad Leaves
• 60g red cabbage Red Cabbage, raw
• 60g asparagus Asparagus
• 15g walnuts Walnuts
• 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 mixed leaf leaves, red cabbage and asparagus with half the dressing.

4. 4

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

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