• Servings

  10

• Prepration Time

  10 mins

• Cook Time

  10 mins

INGREDIENTS

• 250 puy lentils (1 cup) cooked or canned
• 1 red onion finely chopped
• 1 celeriac peeled and cut into 2 cm cubes, then steamed, until tender
• 1 spinach leaves
• 1 plumbs stone removed and sliced into quarters
• fresh thyme leaves to garnish
• almond flakes toasted
• Dressing
• 2 tbsp lemon juice
• 3 tbsp olive oil
• Sea salt and ground black pepper to taste

METHOD

• Place lentils, onion, celeriac and other ingredients into a large mixing bowl and toss through dressing and top with almond flakes.
• This can be a light lunch or served as a side dish.