( Serves 4)

Tamari pumkin seeds:

  • 1 cup pumpkin seeds
  • 1 tbsp tamari sauce
  •  ½ cup beluga linser                   
  • 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

The air starts to warm up and a lot of different vegetables starts to grow. This is a nice moment of the year, especially when you live up North. I like simple and tasteful food, if you buy good ingredients at the market (as much organic as possible) you won't need too many of them to create delicious dishes. Combining some beans and greens, as in this recipe, you will get a rich nourishing salad that will fill you in many different ways.

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 herbs finely.

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.