Split Pea & Quinoa Tabbouleh Salad
“This Tabbouleh style salad with split peas & quinoa is a spin on the traditional glorious tabbouleh & a great way to use any leftover cooked lentils or quinoa/rice/buckwheat as well as herbs & salad (did you know, bagged salad is one of the most thrown away ingredients!) Use whatever herbs & salad you’ve got eg parsley mint/chives/rocket/baby spinach/ lettuce/spring onions. If you have a packet of split peas and you’re putting off using it, I hear you but trust me, make this!” – Melissa Hemsley
Time: 15 mins
2 handfuls cooked split peas/brown/green/puy lentils
2 handfuls cooked quinoa/rice/chickpeas/beans
4 mixed handfuls herbs & salad
2 tomatoes or peppers, fresh or roasted
Handful of olives, roughly torn or olives
1/2 cucumber, diced
Handful of raisins or dried fruit or chopped apple
3 tbsp apple cider vinegar
6 tbsp extra virgin olive oil
sea salt & pepper, to taste
1. If they’re uncooked, simmer the quinoa/lentils/split peas according to their packet instructions and set aside to cool. Or if you’ve got leftover of these, perfect as you’re ready to go.
2. Chop everything else – the herbs / salads etc.
3. Toss everything together on a big platter with the olive oil and lemon and season with sea salt & pepper. Enjoy!