Lentil and Cashew Salad

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.



  • 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.



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