This is a lovely spring salad and perfect to serve with lamb, cooked on the barbeque. If you can’t find quinoa, use rice or cous cous instead.
Ingredients
Serves 4-6
200g quinoa
1 shallot, finely sliced
2 tbsp dill, roughly chopped
400g tin of Puy or green lentils, drained and rinsed
1/4 cucumber peeled and diced
100g feta, crumbled
6 spring onions, thinly sliced
Zest and juice of 1 lemon
1 tbsp white wine vinegar
Olive oil
Achieving the perfect result
- Cook the quinoa in a large pan of salted, boiling water according to the packet instructions, then drain and leave to cool.
- Meanwhile, heat the oil in a frying pan and gently soften the shallot.
- Stir the shallot into the quinoa, then gently mix in all of the rest of the ingredients. Season with salt and pepper.
This recipe is supplied by The Pantry and Parlour.