Roasted Butternut with candied nuts

Ingredients
500g Butternut Roasted
120g Brown lentils cooked
100g Baby Tomatoes, slow roasted
50g Rocket leaves
50ml Olive oil
25ml lemon juice
Salt and pepper

For Sugared pecan nuts
40g Sunflower seeds
50g Pecan nuts
60ml Brown sugar

Method
Add sunflower seeds with Pecan nuts and brown sugar. Allow sugar to caramelise covering nuts and seeds.
Salt and allow to cool, crush and sprinkle over the salad.

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