Grain and Pulse Salad

It is hot...boo hoo I hear you say and I can’t blame you. I always try not to complain about the weather unless it is freezing. It’s against my religion to moan about the sun..but these are strange hot as hell days. That aside one can feel quite peckish around 9pm when the sun has reined itself in. The cooler air stokes the appetite.  This recipe is just perfect as it can be eaten at any temperature and is quite substantial without leaving you feeling bloated. I invented it out of necessity and thrift. What I had in my cupboards and fridge make up the basis of the ingredients.

Give it a try and tell me what you think. Oh and if you can come up with a better name for it then the one I have christened it, I’d be happy to hear it. 

Ingredients:

1 red onion 2 cloves of garlic Half a medium red pepper, diced Half a large courgette, thinly sliced 6 small plum tomatoes, quartered Parsley, finely chopped 115g of quinoa 115g of couscous 60g of green lentils 1.5 litres of hot vegetable stock Green beans, as many or as little as you wish

1. Top and tail your green beans, place in a medium size saucepan half full with water and cook on a low heat until just tender. Drain and set aside. 2. In a large frying pan fry your garlic, onions, peppers and courgette over a medium heat until browning nicely at the edges. Add the tomatoes when you, stir, then add the grains and pulses and the hot veg stock. Lower heat and leave to simmer until grains are cooked. Then fold in the chopped parsley and sprinkle the cooked green beans on top. Dust with Parmesan cheese and serve at room temperature.

This salad can keep in fridge for a few days, delicious served hot or cold. Serve alongside an omelette or a selection of your favourite cheeses.

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