Super grain salad

The winner from the Cook and Eat competition created her own super grain salad based on The Eat Well Guide – a lovely balanced dish.

Ingredients
50g cooked quinoa
50g cooked green lentils
50g cooked wild rice
30g blanched steamed broccoli
50g cooked beetroot
1 avocado sliced
20g sliced fennel
Handful of pomegranate seeds
Handful of chopped parsley
Handful of chopped mint
1 tbsp of extra virgin olive oil
1 lemon juiced
1 tsp harissa paste
Handful of kale
1 can of tinned chickpeas
Salt and pepper to season

Method
In a large dish, add the wild rice, quinoa, kale, herbs, beetroot, olive oil, lemon juice, harissa and season with salt and pepper and then gently mix until combined.

Scatter the avocado, broccoli and pomegranate and then top with some natural yoghurt.

Recipe by Laxmi Adhikari