Sumac is one of our new flavours. Its almost citrusy nature makes it a perfect partner for lemon dressings and salads and none more than this particular recipe for a fantastic summer salad packed with healthy ingredients and full-on flavour.
We love this salad and it is one of our hits for 2017/18
Ingredients
(Serves 6 as a side dish)
200g of Quinoa
250g of Puy Lentils
1 large bunch of fresh flat leaf parsley (or 3 small packs), finely chopped
2 small packets of fresh mint, finely chopped
500g of baby tomatoes (I use Pomodorinos or Baby Plum) halved
2 lemons
1 heaped tablespoon of sumac
Olive oil
1 bunch of spring onions, thinly sliced
Maldon sea salt
Pepper
Method
Cook the Quinoa and Puy Lentils per the packet instructions then rinse well in cold water, drain and set aside.
In a large mixing bowl, add your halved tomatoes, chopped herbs, spring onions a very generous amount of olive oil (about 5-6 tablespoons) and the juice of 2 whole lemons (or 3 if you prefer) along with your sumac. Add several generous pinches of crushed Maldon sea salt and a generous amount of fresh cracked black pepper and mix all the ingredients well. Add your Quinoa and Puy lentils and stir all the ingredients well to ensure they are evenly mixed through and that the dressing coats the Quinoa an Puy Lentils. Taste the salad and adjust the seasoning if desired.
Place in the refrigerator for at least two hours before serving to allow the flavours to infuse the Quinoa and lentils.
Original recipe Sabrina Ghayour Persiana
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