I was given Katie Quinn Davies’ What Katie Ate for my recent birthday (thanks L! x), her quinoa lentil salad is perfect for dinner on a hot night…
The recipe calls for 200g of cooked Puy lentils – I substituted a can of brown lentils, and salad was still fabulous…If you wish to use cooked ones, make sure they are well-rinsed and cool before adding to salad.
So. Place your lentils in a large bowl with a tablespoon of extra virgin olive oil (I like Mount Zero), a tablespoon of red wine vinegar, and lots of fresh ground salt and pepper. Add a punnet of halved cherry tomatoes, 3 finely chopped spring onions and a big handful of roughly chopped mint leaves. Zest 2 limes with your microplane, add to salad bowl with a finely diced green chilli. Stir to combine.
Cook one cup of quinoa (recipe asks for 100g), remove from heat, and fluff with a fork. Add to salad, along with two bunches of chopped blanched asparagus. Toss well, and check seasoning.
Slice a block of haloumi (recipe calls for 180g, I used 250g), drizzle the juice of 2 limes over and pan fry. Place on top of salad, garnish with extra lime halves. Adjusting the quantities as I’ve done here gives you 4 main course sized servings, or a side dish for 8.