New! beetroot, capers and seaweed lentils salad

Puy lentils cooked with kombu seaweed and cacaonibs. While still hot, mixed with cubed pre-cooked beetroot, grated homegrown beetroot (for extra flavour/nutrients), capers, dulse seaweed, olive oil, balsamic vinegar, garlic-infused shoyu (soya sauce), black and pink pepper, black sea salt, dry rosemary, fresh parsley and mint. Eaten with avocado and green leaves