This is such a tasty, and easy salad to put together. The dressing really lifts the flavours, using sweet white miso, warming ginger, sharp lemon juice and apple cider vinegar.
I’m using tinned green lentils, which are a great store cupboard staple.
200g cooked green lentils (about half a tin)
1 courgette sliced
About haf a dozen small mushrooms quartered
1 tsp white miso
1 tbsp lemon juice
1 tsp apple cider vinegar
1/2 tsp fresh minced ginger
Pre heat the oven to 200 degrees centigrade
Pop the chopped courgette and mushrooms on a baking sheet, spray lightly with oil and put in the oven for 20 minutes or until they are browning and cooked through.
Mix together all the ingredients for the dressing then pour over the lentils.
Finish cup of tea, take veg out of oven and mix into the lentils.