This protein-packed salad is packed full of all the good stuff.

Words & Recipe: Lucy Corry  Styling & Photo: Carolyn Robertson

Use any garden greens — spinach, rocket, parsley, chickweed, mint — in this multi-textured salad. To add another element for vegetarian diners, top it with some pan-fried halloumi.

Serves: 6

INGREDIENTS

For the salad:
½ cup quinoa
½ cup green lentils
2 bay leaves
2 cloves garlic
500g broad beans (fresh or frozen)
6 spring onions, finely chopped
1 lemon, pips removed, finely diced (including skin)
100g greens

For the dressing:
1 teaspoon wholegrain mustard
1 teaspoon honey
3 tablespoons white wine vinegar
5-6 tablespoons extra-virgin olive oil

METHOD

Put the quinoa and lentils in a sieve and rinse them under cold running water. Drain well, then tip into a medium pot. Cover well with boiling water and set over medium heat. Add the bay leaves and garlic.

Simmer for 12-15 minutes until the lentils are cooked but not mushy. Drain into a sieve and leave to cool. Discard the bay leaves and reserve the garlic.

Cook the broad beans in boiling salted water for 2 minutes (you may need another minute if using frozen beans). Drain and rinse under cold water, then drain again. Slip the beans from their skins and set them aside to cool.

While the quinoa, lentils and beans are cooling, make the dressing. Squeeze the cooked garlic into a small bowl or jar. Add the mustard, honey and vinegar and season with salt. Stir well until combined. Gradually whisk in the oil until emulsified. Taste for seasoning and set aside.

Tip the quinoa, lentils and broad beans into a large bowl. Add the spring onions, diced lemon and mixed greens and toss well. Pour over two-thirds of the dressing and toss again. Drizzle the remaining dressing over the top and serve.

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