Lentils are low in calories but high in nutrition with slow-releasing energy, protein, vitamins and minerals which will keep you satisfied. Lentils are one of the best sources of plant protein.
75 g red quinoa
Approximately 200 ml water
1 tsp vegetable stock (marigold) to add more flavour
50 g lentils, cooked
50 g hard goat’s cheese
75 g artichoke hearts, sliced
50 g butternut squash
50 g green beans
2 spring onions, finely chopped
2 tbsp sunflower seeds
2 tbsp extra olive oil
1 tbsp lemon juice
2 tbsp chives, finely chopped
Sea salt and pepper
- Preheat the oven to 200ºC/400ºF/gas 6. Peel and cube the butternut squash, place in a roasting tin with a drizzle of coconut oil and roast for 20-30 minutes until tender and golden brown.
- Wash and rinse the quinoa thoroughly (to remove the bitter taste).
- Place in a pan, cover with the water and stock and bring to the boil. Turn down and simmer for 15 minutes (the grains will double in size).
- Drain and it is now ready for use.
- Bring a pan of water to the boil and cook the green beans for 3-4 minutes and then refresh in cold running water (blanch & refresh).
- Dry fry the sunflower seeds in a pan tossing as they cook to brown all over and set aside.
- In a bowl, mix all the ingredients together and season well with salt and pepper.
- To serve, spoon into salad bowls and sprinkle with some reserved chives.