Johnny Jump-Up and Lentil Salad - alive magazine

Ingredients

• 1/2 cup (125 mL) dried Du Puy lentils, picked through and rinsed
• 1 1/4 cups (310 mL) plain Greek yogurt
• 2 garlic cloves, finely minced
• 1/2 tsp (2 mL) ground turmeric
• 1 Tbsp (15 mL) finely chopped chives
• 1/2 tsp (2 mL) salt, divided
• Freshly ground black pepper
• 1/4 cup (60 mL) unsalted, roasted sunflower seeds
• 1/4 cup (60 mL) raw pumpkin seeds
• 1 1/2 Tbsp (22 mL) freshly squeezed lemon juice
• 2 Tbsp (30 mL) extra-virgin olive oil
• 1 cup (250 mL) mixed spring greens,
• torn into bite-sized pieces if large
• 6 large asparagus spears, peeled
• into ribbons using vegetable peeler
• 1/4 cup (60 mL) basil leaves, torn into bite-sized pieces if large
• 1/4 cup (60 mL) Johnny Jump-Up flowers, rinsed and patted dry