Seasonal Recipes

Beluga Lentil Salad with Greens & Tamari Seeds

1 cup pumpkin seeds
1 tbsp tamari sauce
 ½ cup beluga lentils             
1 healthy handful asparagus
1 zucchini
2 avocados
Fresh coriander leaves
Fresh parsley leaves
1 lemon (juice & zest)
1 tsp garlic powder 
1 tsp chili flakes
olive oil
Sea salt & black pepper
Cook the beluga lentils. (It is good to soak the lentils previously). When ready, place in a colander, drain and rinse them under natural water. Cut the zucchini  and asparagus in small pieces. Drizzle some olive oil in saucepan and saute the veggies, adding some sea salt and black pepper. Heat another pan and roast the pumpkin seeds, when they start to roast, lower the heat and add a table spoon of tamari sauce, stir with a wooden spoon. Remove and let cool down before storing them, so they keep crispy. Now cut the avocados into small dices and chop the fresh herbsfinely.
Place all the main ingredients in a big bowl (it is better t add the tamari seeds as last, on the top of the salad). Now it is the time to squeeze the lemon, sprinkle the chili flakes, sea salt and dry garlic powder on the top of the salad and combine. Drizzle olive oil and if you wish powder the salad with some lemon zest.