This is a really summery salad.  I love to make it for a summer’s evening barbecue or have it for a work lunch.  I eat it with a big spoon of houmous and beetroot salad.  It would also go great with some warm green veg such as green beans, spinach or tender stem broccoli.

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As well as being really delicious, this salad is super nutritious as both the lentils and quinoa provide protein, fibre, B vitamins, magnesium and iron.

This recipe serves 2 adults and 2 small children as part of a buffet lunch or dinner.

Ingredients

1 380g carton/tin green lentils (I use Sainsbury’s Organic)

60g quinoa

10-12 cherry tomatoes cut into quarters

1 large handful raisins

1 tbsp extra virgin olive oil

1 clove garlic crushed

The juice of 1 lemon

1 tbsp tamari soy sauce

Handful torn fresh basil leaves

Good pinch of salt & pepper

Method

Rinse the quinoa and put into a small saucepan with approx 200 ml boiling water with the tamari and half the lemon juice. Put on a lid and leave to simmer on a low heat for 10-15 minutes until all the water has been soaked up. Add the raisins a couple of minutes before the quinoa is ready.

While the quinoa is cooking, drain and rinse the lentils and add to a large bowl.

In a small bowl or large mug add the garlic, olive oil, other half of the lemon juice, basil and salt and pepper.

Add the cooked quinoa to the lentils and mix with a spoon. Pour over the dressing and mix again to coat.

Taste and season again if required.

Give it a try and let me know what you think.

Thanks for reading x

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One of our barbecue plates, of course you could substitute the sausages for a plant-based alternative:

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