Easy recipe Char-grilled Vegetables Lentil Salad

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three hundred g Kumara, peeled, sliced one bunch Asparagus, trimmed two x about four hundred g cans Coles Brand lentils, drained, rinsed two hundred g punnet Perino Tomatoes, halved one quarter cup Olive Oil about three tsp Maple Syrup two tsp Coles Brand Dijon Mustard Preheat a char-grill over a high heat. Cook kumara and asparagus (Recipes by ingridients asparagus) for four–about five minutes, turning until tender. Cut kumara slices into halves and asparagus (Recipes by ingridients asparagus) into thirds. Set aside. Combine lentils, char-grilled vegetables (Recipes by ingridients vegetables) and tomatoes in a large bowl. Combine oil, syrup and mustard (Recipes by ingridients mustard) in a screw-top jar. Char-grilled Vegetables Lentil Salad. Shake well until combined. Drizzle over salad. Toss well. .