This is a salad you can make from things in the cupboard – I always have quinoa and often puy lentils (delicious with both fish and guineafowl breast, one of my go-to winter suppers). I made this to accompany za’atar cod, which added the missing spice to this otherwise rather bland dish – but it’s oh so good for you! Here I used black quinoa, as thats all I had. I think the mixed or plain would look prettier with the dark puy lentils.

Serves 4 as a side dish

100 g quinoa
125 g puy lentils
250 g baby tomatoes, halved
big handful/bunch flat leaf parsley, stalks and leaves all chopped
big handful/bunch coriander, ditto
big handful/bunch mint, leaves only chopped
1 bunch spring onions
2-3 tbsp olive oil
juice 2 lemons
1 tbsp sumac
1 fresh chilli, seeded and chopped
sea salt and pepper to taste

Method

Cook the quinoa and lentils according to instructions. Rinse well in cold water and set aside.

Put tomatoes, chopped herbs, spring onions, olive oil and lemon juice in a large bowl, add the sumac. Season and give a good stir.

Add the quinoa and lentils and mix well to make sure its all integrated and well-mixed.

It’s best to leave to for an hour or two to allow the flavours to percolate.

A perfect BBQ accompaniment.

Here it is with the za’atar cod.