Lentil Quinoa salad and 'Beet Bacon'

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Ingredients

  • 1.2kg Ardo Tricolore lentil mix
  • 1.2kg Ardo Precooked Quinoa
  • 500g Ardo Beet Bacon
  • 100g Ardo Spring onion
  • 300g Ardo Chickpeas
  • 10g Ardo Garlic cubes
  • 3 tbsp Vegetable stock
  • Tahini
  • Lemon juice
  • Lemon zest
  • Cumin
  • Pepper
  • Salt
  • Olive oil

Allergens

Sesame

Preparation

  1. Bring the vegetable stock to the boil and add the chickpeas.
  2. In a blender, combine the warm chickpeas with some vegetable stock and the garlic cubes until smooth.
  3. Season with tahini, lemon juice, cumin, pepper and salt.
  4. Stir-fry the quinoa and lentils together with the beet bacon iusing 2-3 tablespoons of olive oil and season with salt and pepper then cool.
  5. Combine the lentils and quinoa with the spring onion, olive oil, lemon juice and zest.
  6. Serve the salad with the humus if desired.

Ardo products used in this recipe