Puy Lentil & Quinoa Salad
ingredients
- 70g Puy lentils
- 70g quinoa
- 160g baby plum tomatoes, halved
- 1 tbsp olive oil
- 4 spring onions, thinly sliced on an angle
- ½ small packet of flat leaf parsley, leaves finely chopped
- ½ small packet of mint, leaves finely chopped
- ½ small packet of coriander, leaves finely chopped
- ½ lemon, juiced
- 1 tsp sumac
- Freshly ground black pepper, to taste
nutrition facts
Per average serving:
energy
556 kJ / 133 kcal
7 %
fat
6.2 g
9 %
saturates
0.8 g
4 %
Sugars
2.2 g
2 %
salt
0.3 g
5 %
of an adult’s Reference intake (8400kj / 2000kcal). Typical values per 100g: Energy 268kJ/64kcal
method
- Cook the lentils and quinoa separately according to packet instructions. Allow to cool.
- Combine all ingredients together, set aside for an hour then serve as required.
Important information
*Allergen information is compiled using data obtained from the manufacturer of products we have used. If you decide to use a different product there may be a different allergen declaration, so please check the labels of all the ingredients you purchase to make this recipe. This information is for guidance only.
Nutritional information has been compiled by Registered Nutritionists using an industry standard software system (FDH Saffron). Please bear in mind that the nutrition will change depending on the products that you use to make this recipe. This information is for guidance only.