25 minutes
5 minutes
Ingredients
- 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
Toss all the ingredients until well combined.
*Recipe by Hannah Lewry, courtesy of Woolworths Taste.
Advertisement