WARM LENTIL & CHICKPEA SALAD

Feeds 2.

INGREDIENTS

• 120g puy lentils
• 200g chickpeas, drained and rinsed
• 1 avocado, cut into cubes
• ½ red pepper, finely chopped
• 40g pumpkin seeds
• 1 spring onion, finely sliced
• A pinch of salt
• A pinch of pepper

For the dressing

• 1 tbsp tahini
• 2 tbsp rapeseed oil
• Juice of 1 lemon
• Small handful of chopped coriander
• A pinch of salt
• A pinch of pepper

METHOD

1. Place the puy lentils in a saucepan and cover with two times the amount of water, bring to the boil and simmer for 15 minutes until cooked. Drain and then rinse.
2. Meanwhile toast your pumpkin seeds by placing them in a small frying pan on a medium heat and toast until lightly golden, being careful not to burn them.
3. Place the lentils into their serving bowls and top with the chickpeas, avocado, red pepper and spring onions.
4. Make the dressing by mixing the ingredients together. Pour over and serve.