This salad is delicious, nourishing and full of protein, minerals, healthy fats and fibre. It’s a sure-fire crowd pleaser in both taste and content. I’m a huge fan of crunch in salads and this dish delights with every mouthful.
Serves: 2
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Servings
Prep time
Cook time
Recipe
Ingredients
- Dressing
- ¼ cup plain yoghurt
- ½ tsp cumin seeds, lightly toasted & crushed
- ½ tbsp honey
- ¼ cup shelled pistachios
- ½ cup almonds, chopped
- ¼ cup pine nuts
- 1 cup cooked quinoa (or farro, freekeh or brown rice)
- ½ cup cooked du puy lentils
- 1 tbsp capers
- ¼ cup dried cranberries, currants or fresh pomegranate arils
- 4 tbsp fresh parsley, torn
- 1 tbsp lemon juice
- 1 tbsp olive oil
- ¼ tsp sea salt
Method
- Combine dressing ingredients and set aside.
- Lightly toast pistachios, almonds and pine nuts.
- Place all salad ingredients in a bowl and stir to combine.
- Spoon over half the dressing and gently mix through.
- Drizzle rest of dressing over and serve.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
