Chopped Lentil Salad

Serves 2.

Ingredients:

• 1 can chickpeas, drained
• 1 tbsp rapeseed oil
• 250g cooked puy lentils
• 150g cooked quinoa
• A handful of sugarsnaps, finely chopped horizontally
• 3 radishes, sliced thinly (ideally with a mandolin)
• 1 small handful of parsely, chopped
• 1 small handful of mint, chopped

For the caper-mustard dressing:

• 2 tbsp capers
• 1 tbsp dijon mustard
• Juice and zest of 1/2 lemon
• 1 tbsp olive oil
• 1 clove of garlic, crushed
• A pinch of salt and pepper

Method:

1. Preheat the oven to 180 degrees celsius. Pat your drained chickpeas dry and add to a baking tin, drizzle with oil and roast for 25-30 minutes until crunchy.
2. Make the dressing by adding all the ingredients to a blender, leaving a little of the lemon zest aside, and pulse until blended but still a little chunky.
3. Plate your quinoa and lentils on a dish and top with the mangetout and radishes. Add the chickpeas and drizzle over the sauce. Finished with the fresh herbs and some extra lemon zest.