This recipe is a great family gathering recipe, great for a summer party focusing on flavours, reduced salt and getting your 5aday.
1 pack of watercress salad
1 can of green lentils drained
1 lemon juiced
½ cup of pomegranate seeds
Salt and pepper to season
3 courgettes sliced
2 tbsp olive oil
1 tsp balsamic vinegar
1 tsp paprika
1 tsp crushed chilli
1 ready made packet pouch of quinoa or bulgar wheat
Pre heat oven 200 degrees celsius gas mark 7. Marinate courgettes on a baking tray with 1 tbsp olive oil, paprika, crushed chilli, salt and pepper and mix well.
Bake in the oven for 20-30 minutes until soft.
Place lentils, watercress and courgettes in a large bowl, add the lemon juice, balsamic vinegar, 1 tbsp olive oil, season with salt and pepper and mix well.
Microwave the quinoa according to packet instructions, scatter the quinoa on a flat dish, lay the mixed salad on top and sprinkle with pomegranate seeds.
Gopika Papiah (nutritionist)