This is my all-time favourite salad using pantry ingredients. It’s savoury, garlicky, earthy, and tangy! So simple to prepare and works fantastically for hearty work lunches.

Ingredients:

1 cup raw baby spinach
1 cup raw rocket
1 cup mushroom sliced
1 400g can lentils, rinsed, drained
1 bunch broccolini, roots cut off, chopped into 1-inch pieces
2 tbsp olive oil
1 juice of lemon
2 tbsp fresh garlic, minced
¼ salt
Toasted pine nuts (optional)
Pistachios (optional)

Dressing:

2 tbsp extra virgin olive oil
2 tbsp balsamic vinegar
1 tsp Dijon mustard

Method:

1. Preheat oven to 190C. Mix broccolini well with olive oil, lemon, 1 tbsp garlic and salt. Line a baking tray with baking paper and cook for 15-20 minutes or until tender and lightly charred.
2. Whilst the broccolini is baking, in a medium sized pan on medium heat satay mushrooms with olive oil and the remaining garlic until brown and tender.
3. Add lentils, stirring through for 3-5 minutes. Remove off heat and set aside.
4. In a small mixing bowl add olive oil, balsamic vinegar, Dijon mustard and stir until well combined.
4. In a large mixing bowl add spinach, rocket, mushroom, lentils, broccolini and the dressing mixing through.
5. Serve up and top with pine nuts and pistachios.
6. Enjoy!

Serves 3