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!