• 200g lentils Lentils, green, boiled
• 40g kale Kale, raw
• 60g sweetcorn Sweetcorn, canned
• 60g bean sprouts Bean Sprouts
• 15g pumpkin seeds Pumpkin Seeds
• 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 kale leaves, sweetcorn and beansprouts 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.