Serves: 4
Prep time: 15 min
Cooking time: 5 min
Ingredients:
- 200g quinoa
- 100g black rice
- 200g puy lentils (tinned)
- 200g chickpeas (tinned)
- ½ bulb fennel
- 250g cooked beetroot
- 1 bunch fresh parsley
- 1 bunch fresh mint
- 1 tbsp sherry vinegar
- 2 tbsp olive oil
- 2 ripe avocados
- 150g cottage cheese
- 50g spinach leaves
- handful of radishes, sliced
- 4 tsp harissa
- 50g mixed seeds
Method:
- Cook the quinoa and rice in pots of boiling salted water according to the packet instructions, then drain.
- Drain the tinned lentils and chickpeas and toss them with the quinoa and rice in a large bowl.
- Finely slice the fennel using a mandolin, then drain and quarter the beetroot and add them to the bowl.
- Chop the herbs, reserving some attractive baby leaves to garnish. Add the rest of the herbs to the bowl with the vinegar, oil and a pinch of sea salt and black pepper.
- Toss all the contents of the bowl together and divide into serving bowls.
- Preheat a griddle pan to high. Halve, peel and destone the avocados, then grill for 3–5 minutes. Place a grilled avocado half on top of each salad and sprinkle with cottage cheese, spinach leaves and the sliced radishes.
- Spoon over the harissa and scatter over the seeds.
For more awesome vegetarian recipes like this, like Foodie on Facebook
