Riverfest salad by Ciara Brennan

Riverfest salad by Ciara Brennan Easy Food

Serves 4

For the salad:
250g green lentils
200g quinoa
200g frozen peas defrosted
125g asparagus trimmed
125g blueberries
125g pomegranate seeds
50g sun blushed tomatoes
1 avocado chopped
Juice of 1 lime

For the dressing:
150g sunflower seeds
50g wild garlic
1/2 tsp Dijon mustard
Salt and pepper
350ml olive oil

  1. Place green lentils in a sauce pan and add enough cold water to cover plus the same again. Bring to the boil and simmer for 15 mins. Test lentils by squeezing with fingers and if soft, drain in cold water and leave to one side.
  2. Place quinoa in pot with double the amount of water i.e. 1 cup of quinoa, 2 cups of water and bring to the boil. Simmer for 5 minutes and turn off the heat. If the water has not been absorbed, leave to cool and the quinoa will absorb water. It will be fluffy if left to cool. This can be done the night before.
  3. To make the dressing, place the sunflower seeds in a liquidiser and blitz until soft dust. Add the wild garlic and blend until mushy. Add the mustard and seasoning and gradually poor in the oil blending until the green paste is liquid. Add more oil if required and season to taste.
  4. Place the peas, lentils and quinoa in a bowl with 2 tablespoons of dressing and mix gently.
  5. Decorate with asparagus, blueberries, pomegranate seeds and sun blushed tomatoes.
  6. Squeeze lime juice over avocado and add.
  7. For decoration add some wild garlic or parsley.