Pumpkin, Asparagus and Hazelnut Salad

 

Ingredients

750g cooked pumpkin

7-8 stalks of asparagus, cooked until tender

200g roughly chopped hazelnuts

mixed lettuce leaves

LOVE

        Dressing

2tbs lemon juice

5tbsp olive oil

1tsp salt

1tsp ground black pepper

Directions

Place the lettuce leaves in a bowl, layer the cooked pumkin and asparagus over the top. Sprinkle with chopped hazelnuts and drizzle with the dressing. an option is to add goats fetta too if this is ok for your eating plan.