Toasted quinoa, lentil & poached salmon salad

• quinoa↗140g g
• olive oil↗1 tsp tsp
• light vegetable stock↗400ml ml

  (we used bouillon)

• asparagus↗250g g

  trimmed

• frozen soya bean100g g
• broccoli↗140g g

  florets trimmed and halved (we used Tenderstem)

• zest and juice 1 lemon
• salmon fillets↗2

  (about 150g each)

• ½ garlic clove

  crushed

• pack ready-cooked puy lentils↗250g g
• spring onions↗6

  sliced on the diagonal

• large handful mint↗

  and parsley, roughly chopped

• baby spinach↗85g g

  leaves

• flaked almond↗25g g

  toasted

Step-by-step instructions

1. 1

   Rinse the quinoa and tip into a large non-stick frying pan. Turn the heat to medium and dry out the grains, stirring to move them about the pan. Once all the liquid has evaporated, stir in the oil. Continue cooking the quinoa until it has turned a nutty brown and starts to ‘pop’ – this will take 10-15 mins. Stir every so often to stop the quinoa burning. Pour over the stock and simmer for 15-20 mins until all the liquid has been absorbed. Tip into a bowl and allow to cool.

2. 2

   Meanwhile, bring a large pan of water to the boil. Drop in the soya beans, asparagus and broccoli, and simmer for 2 mins. Remove using a slotted spoon and plunge into a bowl of ice-cold water. Drain the vegetables.

3. 3

   Add 1 tsp of the lemon juice to the pan with the vegetable water, then turn the heat down to a gentle simmer. Season the salmon fillets and submerge fully in the water. Poach for 6-8 mins until just cooked. Remove, allow to cool, then take off the skin and flake into large chunks.

4. 4

   Make a dressing by mixing together the garlic, most of the lemon zest and remaining lemon juice. Mix the quinoa, lentils, drained vegetables, spring onions, herbs, spinach and dressing together in a large bowl, then season. Pile onto a serving plate, top with the salmon, then scatter over the almonds and remaining lemon zest.