Farfalle & herb salad with clementines - Trois fois par jour

Ingredients

• 4 Farfalles portions
• 4 to 5 clementines, peeled and quartered then halved
• 1/4 cup of olive oil Replacement options sesame seed oil
• 1 lemon’s juice
• 1 shallot, minced Replacement options ¼ of red onion
• 1 tablespoon of capers, minced
• 1/2 cup of canned cooked green lentils, strained
• 1/4 cup of hazelnuts, roughly chopped
• 1/2 cup of fresh parsley, roughly chopped
• 1/4 cup of fresh mint, roughly chopped
• Salt & pepper, as preferred
• 2 cups of cress Replacement options of baby spinach, or arugula