Quinoa Salad with Green Lentil Hummus Base [VG]

This is a texture combo made in heaven - crunchy salad with a rich, smooth hummus base. I got the inspiration for this dish from a lunch spot in Paris, and I'm so excited for you all to try it!

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Rinse the green lentils and cook accordingly to the instructions on the packet. Drain and cool.

Step 2

At the same time, cook the quinoa separately according to the packet instructions. Drain, fluff and set aside to cool.

Step 3

Add your cooked lentils, olive oil, water, tahini, lemon juice, garlic clove and some salt to a food processor and blend until creamy and smooth. Add more olive oil or water to thin out if necessary.

Step 4

Dressing time. Whisk the red wine vinegar, Dijon mustard, salt and a good grinding of pepper. Slowly add 80ml of olive oil to the mixture while whisking. Then add the juice of a lemon.

Step 5

Halve the cherry tomatoes, chop up the cucumber, and the Little Gem lettuce and scooped avocado flesh. Finely chop the coriander.

Step 6

Mix together the salad veggies and quinoa, and pour over a cup of the dressing. Store the leftover dressing in the fridge for up to 2 days. Sprinkle with fennel seeds and some parsley. Toss together.

Step 7

Create a green lentil hummus base on a serving plate, then add the salad on top. Enjoy!