Protein power: Lentil salad with cherry tomatoes & baby spinach

Ingredients

4 tbsp olive oil

2 tsp honey

50 ml lemon juice

1/2 tsp lemon zest

1 tsp salt

800 g tinned brown lentils, drained and rinsed

200 g cherry tomatoes

40 g cashew nuts

100 g baby spinach

Instructions

Halve the cherry tomatoes (200g) and coarsely chop the cashew nuts (40g).

Heat a frying pan over a medium-high heat. Toast the cashew nuts for about 6 minutes.

Pour the lemon juice (50ml) into a small mixing bowl. Add the lemon zest (1/2 tsp), honey (2 tsp) and salt (1 tsp) and mix with a teaspoon. Gradually stir in olive oil (4 tbsp).

Place the baby spinach (100g) and cherry tomatoes in a large mixing bowl. Pour over the lemon dressing. Fold in the brown lentils (800g). Scatter the cashew nuts over the top.

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