A salad with a twist – try this one and let us know how you get on.

You will need: **available at Scoop and Scales

• 1 handful of flat-leaf parsley
• 1 handful  mint
• 1 handful of chives
• 200g radishes
• 2 beetroot, peeled and quartered
• 1 red apple, cored, quartered and sliced
• 1 tsp ground cumin
• 4 tbsp olive oil **
• 250g cooked quinoa
• 400g cooked chickpeas, drained and rinsed **
• 400g green lentils, drained **
• 2 lemons, juiced

What to do:

• Put the herbs, radishes and beetroot in a food processorand blitz until chopped into small pieces, or chop finely
• Stir in the rest of the ingredients, adding the lemon juice a bit at a time to taste – you may not need all of it
• Season, then place on a long plate and serve straight away

Here is the link to our tinned chickpeas. Sustainably sourced and delicious!