Bean and Lentil Salad

BEAN & LENTIL SALAD

Ingredients:
2 shallots, thinly sliced
3 cloves roasted garlic, finely chopped
2 tsp olive oil
400g can brown lentils, drained and rinsed
10-12 semi dried tomatoes, finely sliced (5 or 6 tomatoes halved, placed face up on a tray, drizzled with garlic olive oil and baked at 170°C for 2 hours, flattened and cooked for a further 30 minutes)
2 cups chopped green beans, blanched
3-4 cups baby spinach leaves

Method:
1. Caramelise the shallots and roasted garlic in olive oil until softened and sweet.
2. Stir through the lentils and semi dried tomatoes, cooking on low for a further 2 minutes, then set aside to cool.
3. Throw the baby spinach leaves, blanched green beans and lentil mixture into a large bowl and toss together until all ingredients are happily mingled.
4. Now all you need to do is fill your plate and tuck in!