- 250g cooked quinoa
- 1 tsp ground turmeric
- 400g cooked lentils
- 1 red onion, finely sliced
- 50g cherry tomatoes, quartered
- 150g roasted peppers
- 1 tsp smoked paprika
- 50ml olive oil
- 3 tbs apple cider vinegar
- 100g baby spinach
- Salt and freshly ground pepper
- 4 tbs dukkah – below
Dukkah
- 50g hazlenuts
- 2 tbs sesame seeds
- 1 tsp fennel seeds
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- Generous pinch of salt
To make the Dukkah
- Roughly chop the nuts or pulse in a food processor. Toast the chopped nuts, seeds and spices in a hot dry pan on a high heat for roughly 6-8 minutes, stirring constantly to ensure they don’t burn.
- Store in a sealed jar for up to 3 months.
To make the salad
- Cook the quinoa with some salt and 1 tsp of ground turmeric. Cook the lentils and leave to cool.
- Add the paprika to the peppers and mix through.
- In a separate bowl mix the olive oil and apple cider vinegar together as this will be your dressing.
- Place all the ingredients in a bowl and mix in the dressing before serving.