Lentils are an excellent source of protein, dietary fibre and B vitamins. This nutritious salad with a hint of lemon goes beautifully with pieces of tuna, salmon or chicken tossed through it.

1 cup (250 g/9 oz) green lentils, rinse well
1 litre (35 fl oz/4 cups) salt-reduced vegetable stock
1 teaspoon ground cumin
1 teaspoon ground coriander
1 bay leaf
1 cup (185 g/61/2 oz) brown basmati rice, rinse well
1 tablespoon sunflower seeds
3 tablespoons finely chopped leek or shallots
1 medium zucchini, diced
1 clove garlic, crushed
1/2 cup (100 g/31/2 oz) corn kernels, canned
2 teaspoons organic lemon zest
Juice of 1/2 lemon
1 tablespoon cold pressed flaxseed
handful of crumbled feta

Soak rice in water for 30 minutes before cooking (for improved texture and reduced cooking time). Then discard water.
Add vegetable stock to a large saucepan and bring to boil. Add lentils, cumin, coriander and bay leaf. Reduce heat and simmer covered for 10 minutes.
Add rice to saucepan, cover and simmer for another 20 minutes, stirring occasionally. Add more water if needed. Let stand covered for 10 minutes.
Lightly spray a frying pan with olive oil and place over medium heat. Add zucchini, corn, garlic, leek and sunflower seeds. Partially cook, then add rice and lentil mixture and gently combine.
Remove from heat and add lemon juice and zest, and flaxseed oil, then toss through salad.
Serve topped with crumbled feta.
Serves 4.