Lentils are great to keep in the pantry as they can be used as the base for many delicious salads. Make ahead for maximum flavour.

Ingredients

• 1/4 pumpkin, chopped
• 2 kumara, carrot or other root veggies, chopped
• 2 handfuls of salad leaves
• 400g can lentils
• 1 small packet cashew nuts
• 2 tbsps olive oil
• good squeeze of lemon juice
• 1 tspn honey

How to make:

Heat the oven to 200ºC and put the pumpkin and root veges on a tray with a spray of oil. Roast for 20 minutes, or until soft.

Meanwhile, combine olive oil, lemon juice and honey to make a dressing.

Combine the lentils, cashews and salad leaves in a bowl.

Once the veges are cooked, add them to the bowl and toss with the dressing.