Moroccan Quinoa and smoky pepper salad

  • 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


  • 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.

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