Quinoa, Lentil, Kale and Smoky Almond Salad

Ingredients

• 60g dried puy lentils, rinsed and drained
• 120g dried quinoa, rinsed and drained
• 120g hickory smoked almonds
• 60g kale, finely chopped
• 60g carrot, finely chopped
• 60g courgette, finely chopped
• 1 tsp garlic, minced
• 1 tsp low-sodium soy sauce
• 1 lemon, juiced
• 1 tbsp rapeseed oil
• Ground pepper, to taste

Method

1. Place dried lentils in a pan of boiling water and cook for 15-20 minutes until tender. Drain and allow to cool.
2. Place the dried quinoa in a pan of boiling water and cook for 15-20 minutes until tender. Drain and allow to cool.
3. Chop half the almonds and leave half the almonds whole.
4. Combine the almonds, quinoa, lentils and finely chopped vegetables in a bowl.
5. Add the juice of one lemon, tamari, minced garlic and rapeseed oil and ground pepper to taste. Mix thoroughly and serve with the remaining whole almonds.