100gm dried red lentils
1 tbsp chopped chives
2 asparagus stalks
¼ yellow capsicum
1 tsp Olive oil
1 tsp white wine vinegar
Boil the lentils for about 15 minutes or until soft, drain and rinse under cold water.
Thinly slice the cucumber, capsicum and asparagus.
Add all the ingredients in to a bowl and combine, season to taste and serve
By Georgina White – Simply Sumptuous Foods