A friend of mine bought this Hellenic Republic inspired salad to a BBQ the other day and it was a winner all round (thanks Priya). I love the combination of the herbs, body of the lentils and quinoa, the crunch of seeds and the sweetness of the pomegranate and currants. It is lovely as a side with chicken, fish or red meat, as well as standing on its own as a balanced meal for an easy lunchbox leftover.
Serves 4 people as a side
1/2 cup puy lentils (French lentils)
1/2 cup quinoa
2 tbsp pine nuts
¾-1 bunch coriander, chopped
½ bunch parsley, chopped
1/2 red onion, finely diced
Arils of ½-1 pomegranate
Juice of 1 lemon
1 tbsp sunflower seeds
1 tbsp pumpkin seeds
2 tbsp baby capers
1/2 cup currants
3 tbsp extra virgin olive oil
Sea salt to season
Cook lentils in 1 1/2 litres of water. Bring to boil, turn down heat and simmer for 20-25 mins until tender but with still a bit of bite. Drain and cool.
Cook quinoa with 1.5 cups water. Bring to boil and then turn down heat, cover and cook for about 15-20 mins or until just tender. Cool down.
Toast the pine nuts until lightly golden.
Chop the coriander, parsley and red onion. Remove the arils of the pomegranate and juice 1 lemon.
Mix everything. Season with salt to taste and spoon into serving bowl.