This salad is full of summer produce and filling enough for a main meal, although also makes a perfect accompaniment for a BBQ or summer picnic! It is completely plant based and gluten free. You can mix up the vegetables if you don’t have everything to hand. Peppers and fennel also make super additions. Split peas also make a good alternative to lentils.
Vegetarian, Plant Based, Dairy Free, Gluten Free
| Prep Time | 40 minutes |
| Servings |
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Ingredients
- 50 g quinoa
- 50 g lentils
- 50 g brown rice
- 75 g cucumber
- 75 g tomatoes
- 75 g courgette
- 75 g peppers
- Large handful fresh mixed herbs eg mint, parsley and chives
- 1 tblsp lemon juice
- 1 tblsp tahini
- 1 tsp olive oil
Ingredients
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Instructions
- Rinse the rice and put in a tightly lidded saucepan or rice cooker with two times the volume of cold water. Bring to the boil and simmer without removing the lid for 30 minutes.
- When the rice has been cooking for about 15 minutes, rinse the quinoa and lentils and put together in a separate pan with twice their volume of cold water. Cover, bring to a simmer and cook for 15 minutes.
- Dice the vegetables and roughly chop the herbs whilst the grains are cooking.
- Stir (or shake together in a small jar), the lemon juice, tahini and olive oil with a pinch of sea salt.
- When the grains are all cooked, drain off any excess water (most should have been absorbed), mix together and run under cold water in a sieve to cool. You can also just leave aside to cool if you have time.
- Mix the vegetables, herbs and dressing into the grains and season further if required.