Lentil, Butternut & Feta Salad

You will need:

1 cup dry lentils

1 x tub (750ml) Dr Broth Chicken bone broth

2 cups butternut – diced in about 2cm cubes

4 handfuls baby spinach leaves

1 cup chopped cucumber

½ cup crumbled feta

2 tbls toasted pumpkin seeds

1 tbls toasted sesame seeds

1 tbls raw honey

Salt, pepper, extra virgin olive oil and lemon juice

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Method:

In a medium saucepan combine the lentils and the bone broth and simmer over a medium heat until the lentils are soft and have absorbed the bone broth.Let the lentils cool to room temp.

Meanwhile, preheat the oven to 180˚c, toss the diced butternut with a pinch of salt and pepper, the spoon of honey and a splash of olive oil. Bake on a baking tray until butternut is soft. Let it cool to room temp as well.

To assemble: In a large enough platter, put your baby spinach leaves and cucumber into the platter and drizzle with a little olive oil, a splash of lemon juice and some salt and pepper. The arrange the lentils and the butternut over the leaves.

Top with crumbled feta, pumpkin seeds and sesame.

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