A salad full of goodness - filling lentils, juicy cherry tomatoes, fresh baby spinach and crunchy seeds
Wash the lentils thoroughly until the water runs clear. Add the lentils to a saucepan with 400ml of cold water. Bring to the boil and then reduce the heat to a low simmer. Cook covered for 20-25 minutes, stirring occasionally. The lentils are cooked when they become tender. Strain the lentils and leave to cool.
As the lentils cook, combine the white wine vinegar, lemon juice and salt in a large bowl. Thinly slice the red onion and coat with the mixture. They will turn pink after a few minutes.
Add the extra virgin olive oil to the red onion mixture and stir to combine. Set aside.
Quarter the cherry tomatoes and wash the spinach. Once the lentils are fully cooled, add them to the red onion mixture, along with the cherry tomatoes and baby spinach. Mix through and season to taste.
Optional step: toast the pumpkin seeds lightly in a dry pan and sprinkle on top of the salad.