We’re stoked to be working with Jacqueline Alwill to create some delicious recipes – this salad is super simple to make, perfect for a side on a winter night and great saved for a crunchy salad lunch the next day! Green lentils are slightly smaller than a brown lentil and more delicate in flavour so they’re a great combination with the salad.

French Green Lentil, Pepita and Broccolini Salad

Author: Jacqueline Alwill

Gluten free, Sugar Free, Nut free

Serves 4-6 as a side



  • 3 tbsp pumpkin seed oil*
  • 2 tbsp lemon juice
  • 1/2 tsp of Celtic sea salt*
  • Pepper*
  • 100g feta or goats cheese (optional)

*available at Naked Foods


  1. In a large saucepan, add lentils and 3 cups of water. Bring to a boil, reduce heat and simmer for approximately 20minutes, strain and cool.

  2. Blanch beans and broccolini in boiling water for 5 minutes, strain and refresh with cold water.

  3. Whisk together lemon juice, pumpkin seed oil, salt and pepper in a small bowl.

  4. Gently toss the ingredients with the dressing. Spoon onto a serving platter, crumble feta over the top (if using) and serve.

Recipe from Jacqueline Alwill at Brown Paper Bag.

Let us know what you think by sharing your creations with #nakedeats and #nakedfoods!