Roz Purcell's Quinoa Salad

Make a big batch to have for lunch throughout the week – just keep the dressing separate. For extra protein add some shredded roast chicken!

Ingredients

260g quinoa
100g red split lentils
100g raw hazelnuts
50g mix of pumpkin and
sunflower seeds
8 cherry tomatoes, halved
1 red onion, finely chopped
½ small head of broccoli, chopped
½ large cucumber, cut into cubes
75g feta cheese, cut into cubes
25g fresh flat-leaf parsley, chopped

Dressing
juice of 1 lemon
2 tbsp light tahini
2 tbsp apple cider vinegar
1 tbsp honey or maple syrup
1 level tbsp Dijon mustard
2 tsp tamari or soya sauce
1 tsp sea salt

Instructions

1. Preheat the oven to 180C. 2. In a frying pan, heat the olive oil and fry the chopped onions slowly.

3. Once lightly browned remove these and place in a shallow casserole dish.

4. Then fry the button mushrooms whole until lightly coloured and set aside.

5. Fry the pork medallions for 3 or 4 minutes on each side, then place these in the shallow casserole dish on top of the onions and place the mushrooms on top of the pork.

6. In the frying pan add the sour cream, white wine, lemon juice, mustard, Worcestershire sauce, tabasco and cream and heat gently.

7. Pour this over the pork, mushrooms and onions in the shallow casserole dish.

8. Season with salt and freshly ground black pepper.

9. Sprinkle paprika over the top.

10. Place the lid on it and place into the pre-heated oven Gas Mark 4, 180°C (350°F) for 40 minutes.

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