Quinoa And Lentil Salad With Asparagus, Mint And Haloumi

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Nutrition per serving    (USDA % daily values)


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Amanda Maag   •  12 Oct   •  Report
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Ingredients for 2 servings

200 g puy lentils

1 tablespoon olive oil

1 tablespoon red wine vinegar

sea salt and freshly ground black pepper

100 g quinoa, rinsed well

16 spears asparagus, woody ends removed, spears cut into 2.5cm pieces

1 x 180g piece haloumi, cut into thin strips

Juice and finely grated zest of 2 limes, plus extra lime cheeks, to serve

1 punnet (250g) cherry tomatoes, quartered

3 spring onions, trimmed and finely sliced

1 long green chilli, deseeded, thinly sliced

1 large handful mint leaves, very roughly chopped

Crusty bread, to serve

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