Summer isn’t over yet! Save this for an easy summer hosting recipe that you can keep for a work lunch too 🥗

Ingredients:

• 2 cups baby spinach
• 2 carrots grated fine
• 1 tin organic lentils
• ½-1 cup mint leaves, chopped roughly
• ½-1 cup chopped Phillippa’s Honey Orange Roasted Nuts
• ⅓ cup Phillippa’s Honey Vinaigrette

Method:

1. Layer all ingredients except dressing in order above
2. Just before serving, add dressing, salt and pepper and toss together

*NOTE: This can be stored for a few days in the fridge in an air tight container