Gut Loving Recipe: Super Seed Salad

This salad is packed with fibre, veggies and tastes delicious. We’ve used Yum and Yay nutty milled mixed seeds as a topping which as it happens, adds that something special to the recipe. But don’t take our word for it, try it for yourselves.

Serves 2

Ingredients
100g cooked Puy lentils
100g cooked quinoa
1 vegetable stock cube
100g chickpeas
10 sun-dried tomatoes
100g peas
2 portobello mushrooms
Handful of spinach, chopped
1/2 lemon
4 sprigs of fresh thyme, removed from the stalk
2 tablespoons of yum & yay nutty milled mixed seeds

Method

Cook your puy lentils and quinoa in vegetable stock - 20 mins for the lentils and 12 mins for the quinoa. Once cooked set aside to cool.

Slice your portobello mushrooms into 1 inch pieces. Add a little oil to a frying pan and when the pan is nice and hot, fry the mushrooms for 2 mins on each side so they are golden. Don’t over cook them as they will go slimy, no-one likes slimy mushrooms.

In a bowl, mix together the grains, chickpeas, sun-dried tomatoes, peas, mushrooms and chopped spinach. Take a 1/2 tablespoon of oil from the sun-dried tomatoes and mix in along with a squeeze of lemon and the thyme. Mix through 1 tablespoon of yum & yay seed mix and then sprinkle the rest on top of the salad when serving.