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Updated: May 27, 2021

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.

Serves 2


75g red quinoa

Approximately 200 ml water

1 tsp vegetable stock (marigold) to add more flavour

50 g lentils, cooked

50g hard goat’s cheese

75 g artichoke hearts, sliced

50 g butternut squash

50g green beans

2 spring onions, finely chopped

2 tbsp sunflower seeds

2 tbsp extra olive oil

1 tbsp of 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.

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