INGREDIENTS
1
Beet, small root
2 cups
Beluga lentils, cooked
3
Garlic clove
1/2 cup
Grapes, red halves
7
Mint, leaves
1
Onion
1/2
Pumpkin, small
1 handful
Rocket, fresh
1 cup
Spinach, fresh leaves
1 tsp
Dijon mustard
1 tsp
Honey, organic raw
1
Black pepper, Freshly ground
1 pinch
Sea salt
1/2 tsp
Sea salt
2 tbsp
Apple cider vinegar
2 tsp
Coconut oil
1 tbsp
Olive oil, extra virgin
1/4 cup
Hazelnuts, toasted