• 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.