Lentil & Quinoa Salad with Kiwi, Chilli, Orange & Lime Dressing

Ingredients

• 250 g Cooked Puy or beluga lentils (Use either variety; cooked)
• 250 g Cooked quinoa
• 2 Peppers (Finely sliced)
• 275 g Mixed tomatoes (Sliced; source gives a range of 250–300 g)
• 0.5 Red onion (Finely sliced)
• 1 tsp Sumac
• Parsley (A good handful, finely chopped; keep some leaves whole)
• 1 Avocado (Diced)
• 0.5 Mango (Diced)
• 30 g Pumpkin seeds
• 1 tsp Tamari or soy sauce (Description says “1 tap”; interpreted as 1 tsp. Choose tamari or soy sauce)
• 1 tsp Honey
• 2 Sungold kiwis (Peeled)
• 0.5 Orange (Juiced)
• 0.5 Lime (Juiced and zested)
• 1 Green chilli (Finely chopped)
• 1 Garlic (Clove, finely chopped)
• 2 tbsp Extra-virgin olive oil (For the dressing)
• Salt (For seasoning vegetables, onion, and dressing; source specifies a good pinch with onion and two pinches in dressing, plus salt to taste)
• Olive oil (A drizzle for tossing the peppers and tomatoes)
• Tofu (Optional; crumbled and fried, for serving)
• Feta (Optional alternative to tofu if not vegan; crumbled for serving)

Steps

1. 1

   Preheat the oven to 200°C (gas/fan, as stated). Line a baking tray.

2. 2

   Spread the sliced peppers and tomatoes on the prepared tray. Season with salt and toss with a drizzle of olive oil.

3. 3

   Bake for 15 minutes, or until soft and lightly caramelised.

4. 4

   Meanwhile, heat a small frying pan over medium-high heat. Add the pumpkin seeds and toast, stirring as needed, until they begin to pop and turn light golden brown.

5. 5

   Turn off the heat. Add the tamari or soy sauce and honey, then toss through quickly to coat the seeds.

6. 6

   Transfer the coated seeds to a lined tray, spread them out, and leave them to cool.

7. 7

   Mix the finely sliced red onion with a good pinch of salt and the sumac.

8. 8

   Make the dressing using a pestle and mortar or a small food processor. If using a mortar, break down the peeled kiwi first; then combine it with the orange juice, lime juice and zest, chopped green chilli, chopped garlic, and olive oil. Pulse only until combined, adding two pinches of salt. Taste and adjust the seasoning as needed.

9. 9

   In a large mixing bowl, combine the cooked quinoa and lentils with the roasted tomatoes and peppers, seasoned red onion, cooled pumpkin seeds, parsley, diced avocado, and diced mango.

10. 10

    Add the dressing and gently mix until the salad is evenly coated. Serve with optional crumbled fried tofu or feta, if desired.

Notes

Keeps for 2–3 days. For longer storage, keep the ingredients separate and do not cut the avocado ahead; mix just before serving. The source says 250–300 g tomatoes and does not state a specific amount for the parsley, salt, or olive-oil drizzle. It does not quantify the optional tofu or feta.

Nutrition per serving

• salad
• main
• vegetarian
• vegan-option
• gluten-free if tamari is used
• meal prep
• roasted
• nutritious