Summer is coming, and so salads are on the menu in my house! I love to play around with salads, experimenting with so many different flavours. The flavours in this salad are so refreshing and the ingredients are super easy to get hold of. It’s important if you are not getting protein from meat, fish, eggs or milk, then you include some great plant based proteins in your diet, and in this salad you will get around 14g of protein per serving.
Ingredients (Serves 4)
- 90g uncooked white quinoa (280g cooked quinoa)
- 120g uncooked brown or green lentils (285g cooked lentils)
- 100g broad beans
- 150g pomegranate seeds (or 1 pomegranate)
- 1 red pepper
- 1 yellow pepper
- half a red onion
- 3 tomatoes
- 60g of rocket
- 60g green Batavia lettuce and 60g red multi leaf lettuce (or your favourite lettuce leaves)
- 1/2 teaspoon of pink himalayan salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons apple cider vinegar
- 6 tablespoons extra virgin olive oil
Start by adding your lentils and 500ml of water to saucepan and bring to the boil. Simmer for 35-45 minutes, keep checking to make sure they are not going mushy. Once ready, drain the water and put the one side.
While the lentils are cooking, thoroughly rinse your quinoa for a few minutes, otherwise the cooked quinoa will be left with a horrible bitter taste. Then add the quinoa and 300ml of water to a saucepan and bring to the boil. Simmer for about 15 minutes. When cooked, drain all the water away, as quinoa can hold on to a lot of water once it has been cooked. Put to one side.
Next wash your salad leaves, tomatoes and peppers, and then chop the tomatoes and peppers, and slice the onions. Into a bowl, mix your lettuce leaves, rocket, chopped peppers, chopped tomatoes, sliced onions, broad beans and pomegranate seeds. If you are using a whole pomegranate, here are some great instructions on removing the seeds http://startcooking.com/how-to-pomegranate.
For the dressing, mix all of the dressing ingredients together in a small jar or container and shake for around 30 seconds, or until all of the ingredients have blended together. Finally mix the quinoa, lentils and the dressing into the salad, making sure all ingredients are evenly spread out. Serve up and enjoy.