Quinoa, Lentil and Radish Salad with Piquant Salsa Verde Dressing

This is the lunch you have when your day is bookended by croissants and meatballs.

Quinoa, Lentil and Radish Salad with Piquant Salsa Verde Dressing

from What Katie Ate

Serves 6

For the Salad:

1 cup Puy/French lentils

1 cup quinoa

A bunch of small radishes, finely sliced on a mandolin and a few of the smallest ones quartered for garnish

1 cup smoked almonds, roughly chopped

 For the  Dressing:

1/3 cup light olive oil

1/4 cup white wine vinegar

Large handful fresh basil leaves

Handful flat leaf parsley 

1 anchovy fillets

Juice and zest 1 lemon

Freshly ground black pepper

Extras:

Extra Virgin olive oil 

Radish sprouts

Make the Salad:

Cook lentils and quinoa in separate pots (add 1 cup grain/pulse to 3 cups water, bring to the boil then reduce heat and simmer for 30 minutes each. Rinse both well under cold running water then drain thoroughly).

Heat 1 tablespoon olive oil in a large frying pan, when hot add the quinoa, season with a little salt and freshly ground black pepper. Fry quinoa for 8-10minutes stirring/tossing often until lightly toasted and light golden brown. Remove from heat.

Put the quinoa and lentils into a large mixing bowl along with the sliced radishes and chopped almonds. Add 1 tablespoon of extra virgin olive oil and coat everything well.

Finish the salad with a sprinkling of sprouts and the extra quartered radishes. Serve the dressing in a separate bowl.

Make the Dressing:

Put all ingredients into the bowl of a food processor and whizz together for 3-4 minutes. Put it into a small bowl and serve along-side the salad.