Ingredients

Method

• 3 purple spring onions, sliced
• 1 x 400 g lentils can, drained
• 50 g blueberries, halved
• 80 g strawberries, chopped
• 10 g basil
• 100 g chevin, torn
• 170 g asparagus, blanched and chopped
• 10 g parsley chopped
• balsamic vinegar, for dressing
• olive oil, for dressing
• ½ clove garlic, finely chopped
• sea salt and freshly ground black pepper, to taste

Method

Ingredients

Toss all the ingredients until well combined.

DISCOVER MORE SALAD RECIPES HERE