Quinoa and lentil salad with asparagus, mint and haloumi from What Katie Ate: Recipes and Other Bits and Bobs by Katie Quinn Davies

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Notes about this recipe

  • Melanie on September 01, 2013

    Lunch winner - doubled and made slight changes for 10 serves for the week. 2C lentils; 2C quinoa (mix red and white); 1 bunch mint; 1 lemon (zest and juice); 1 long red chile; 2 punnets cherry tomatoes; 2 bunches asparagus (quick steam of stem and then grill); 1 cucumber; 2 packets haloumi.

  • Astrid5555 on June 23, 2013

    Tasty and healthy side for a BBQ. Substituted grilled chicken breast for the haloumi.

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