The following recipe was devised by Cook and Eat competition winner Harpreet Grover.
Ingredients
1 cup of cooked quinoa
1 cup of tinned chickpeas
1 cup of green lentils (mung) soaked overnight
1 cup of cooked tofu
1 tbs sesame seeds
1 tbs olive oil
2 tbs of sweetcorn
½ cucumber diced
1 small onion finely chopped
1 large tomato finely chopped
1 avocado sliced
Handful of coriander leaves chopped
Handful of pomegranate seeds
1 lemon juiced
Method
- In a bowl add the soaked green mung lentils, chickpeas, cooked quinoa and tofu followed by sweetcorn, cucumber, onion, tomato, coriander, sesame seeds and avocado. Mix until combined.
- Finally add the juiced lemon, olive oil and season with salt and pepper and mix.
- Top with pomegranate seeds.
