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.