• 2 cups of steamed broccoli
• Half a Medium Red Onion
• 1 tbsp of dairy free Pesto
• Cup of Puy Bulgar Lentils
• 6 Large chopped plum tomatoes
• 1 tbsp Toasted pine nuts
• 1/2 Avocado
• Fresh coriander to dress

Dressing

• For French dressing
• ¼ clove garlic
• 1 teaspoon Dijon mustard
• 2 tablespoons white or red wine vinegar
• 6 tablespoons extra virgin olive oil
• 1 pinch sea salt
• 1 pinch freshly ground black pepper