INGREDIENTS
50 g
Baby rocket / arugula
50 g
Baby spinach
1
Garlic clove, small
1 handful
Parsley, fresh
200 g
Puy lentils
1
Red onion
2 tbsp
Balsamic vinegar
8
Green olives
2 tsp
White miso paste
1 tbsp
Nutritional yeast
100 g
Peppers, fire roasted
3/4 tsp
Salt
2
Salt and pepper
2 tbsp
Lemon juice or apple cider vinegar
3 tbsp
Olive oil
1
Olive oil
2 tbsp
Olive oil, extra virgin
100 g
Silvered* almonds
1/4 cup
Walnuts, roasted dry