ROAST CHERRY TOMATO, LENTIL AND MOZZARELLA SALAD

Preheat the oven to 180°C. Cut ends off LeaderBrand asparagus and cut in half, spread out on a lined baking tray along with tomatoes, drizzle with olive and season with salt and pepper. Roast until tender and starting to charr.

Drain and rinse lentils, spread out on a second baking tray, drizzle with olive oil and season with salt and pepper. Toast until golden and crisp. 

Once vegetables and lentils are cooked, assemble salad. Layer LeaderBrand Crispy Salad, lentils and roast vegetables on a serving dish. Top with bocconcini and drizzle with balsamic vinegar. 

CRISPY SALAD

Sweet, crisp iceberg lettuce with carrot, red cabbage and our traditional Kiwi dressing creates an unbeatable combination of taste and colour.

• wb_sunny Available All Year Round
• grass Gisborne & Pukekohe
• auto_awesome Washed & Ready To Eat
• panorama_vertical Dressing Included
• cruelty_free Vegetarian

ASPARAGUS

A springtime favourite and super versatile too, asparagus is considered a culinary delight for New Zealanders up and down the country.

• wb_sunny Sept – Dec
• grass Chertsey
• check Good source of Folate
• check Source of Niacin (Vitamin B3) & Potassium
• check Source of Vitamin C, Riboflavin (Vitamin B2) & Thiamin (Vitamin B1)

• 1 bunch LeaderBrand Asparagus 
• 1 bag LeaderBrand Crispy Salad
• 1 punnet cherry tomatoes
• 1 can lentils, drained and rinsed
• Drizzle of olive oil
• 150g fresh bocconcini mozzarella, cut in half
• Balsamic vinegar