Lentils are an excellent source of protein, dietary fibre and B vitamins. By combining lentils and quinoa together this salad becomes a complete protein meal. This wonderful, light salad with a hint of lemon goes beautifully with pieces of tuna, salmon or chicken tossed through it. Serve hot or cold with warm wholemeal pita bread.

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 raw quinoa

1 tablespoon sunflower seeds

3 tablespoons finely chopped leek or shallots

1 medium zucchini, diced

1 clove garlic, crushed

1/2 cup corn kernels, canned

2 teaspoons organic lemon zest

Juice of 1/2 lemon

1 tablespoon cold pressed extra virgin olive oil

1/4 cup Greek yoghurt


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.

To prepare quinoa make sure you rinse the grain well to wash off its bitter coating. Bring 2 cups of water to boil and add 1 cup of quinoa.  Reduce heat to low, and cook covered for 10-15 minutes, or until tender but still slightly crunchy.

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 cooked quinoa and lentil mixture and gently combine.

Remove from heat and add lemon juice and zest, and olive oil, then toss through salad.

Serve topped with tzatziki.

Serves 4.