The Perfect Summer Salad
‘Tis the season to be grilling. Summer means BARBECUE – burgers, hot dogs, kebabs, skewers, and of course SALAD. You might be thinking a limp iceberg lettuce and and few slices of tomato might cut it, but no. Barbecue salads do not conform to the traditional salad rules. Add fruits, seeds, nuts. Eat them hot, cold, on buns, or in a bowl on their own. How else are you going to justify grilling a whole block of halloumi and eating it by yourself?
Try this one for your next summer gathering – vegan, gluten free, and packed with nutrients.
Lentil quinoa salad with raisins and lemon dressing
Prep – 15 mins
Cook – 20 mins
1/2 cup green lentils
3/4 cup quinoa
1 cup chopped cherry tomatoes
1/3 cup golden raisins
1/3 cup finely chopped red onion
1/3 cup finely chopped cucumber
1/4 cup chopped fresh parsley
3 tbsp chopped fresh mint
1 tsp grated lemon rind
3 tbsp fresh lemon juice
2 tbsp extra-virgin olive oil
salt and pepper to taste
Rinse the lentils with cold water, and cook according to the instructions on the packaging.
Do the same with the quinoa, and fluff with a fork once all the water has been absorbed.
Mix the lentils, tomatoes, quinoa, raisins, cucumber, onion, parsley, and mint in a large serving bowl.
Combine the lemon juice, the rind, and the olive oil, and mix through the other ingredients.