Step 1

Roast the cashews on a low heat for about three minutes in a pan to maximize aroma. Then throw them into the salad bowl.

Step 2

Dice up and fry the onion in olive oil for about 3 minutes on a low heat.

Step 3

Move the onion mix into a big bowl.

Step 4

Meanwhile chop the chilli/jalapeño and dried tomatoes. Cut the bread into big croutons. Add them to the pan and fry for another 2 minutes until the bread is crunchy. The oil from the sun-dried tomatoes should do.

Step 5

Season with salt and pepper.

Step 6

Wash the arugula and add it to the bowl. Add the raisins.

Step 7

Put the lentils in too. Season with salt, pepper, maple syrup and balsamic vinegar. Finally, serve with the croutons mix.

Step 8

Super tasty!