Updated: Jul 26, 2018
200g cooked puy lentils
150g cooked quinoa
250g green beans cooked and cut into 2cm pieces
100g shelled fresh or frozen peas (uncooked)
I small red onion very finely chopped
2 tbs of roasted pumpkin seeds
Large handful of chopped mint and some leaves left I chopped.
3 tbs olive oil
1 tbs balsamic vinegar
1 ts Dijon mustard
Pistachio nuts and mint leaves for decoration.
4 - 6 people
Mix all the fresh and cooked ingredients together in a bowl. Whisk the dressing ingredients together and then add to the salad.
Before serving season with salt and pepper and decorate with pistachio nuts and mint leaves.