November 3, 2016


1 bunch of italian AND curry parsley

1 bunch of mint

4 spring onions, finely chopped

2 cloves of garlic, crushed

1 lebanese cucumber peeled and diced

1 cup of cooked quinoa, nice and dry

1 can brown lentils OR 1.5 cups of cooked brown lentils with 1 stick of kombu

1 tbsp olive oil

2 lemons, juiced

sea salt, to taste


1Fill your sink with water and let the herbs soak it in to remove any dirt.

2Drain on a tea towel until dry or salad spinner, then chop finely- discard the mint stems but chop the parsley stems.

3Add all the herbs to a large bowl with the spring onion, garlic, cucumber, quinoa, and lentils.

4Combine the oil, lemon juice, and salt, and dress the salad.

5Mix everything together well. You might like it a bit saltier, or with more lemon or garlic. Adjust to taste.