Who wants to cook, when the weather turns warmer, but the alternative doesn’t need to be a few slices of cucumber and a tomato! I’ve been creating some delicious new summer salads, bursting with nutrients and guaranteed to keep afternoon energy slumps and cravings at bay. This one is my new fav; miso, puy lentil and quinoa spiked with LOADS of parsley.

160g Puy lentils, rinsed

160g quinoa

775 ml boiling water

2 tsps. brown rice miso

1 large red chilli, de-seeded & diced

Zest from 1 lemon

2 large handfuls curly parsley (at least!)


3 tbsps. olive oil

1 tbsp. white balsamic

½ tsp. Dijon mustard

½ tsp. miso

Black pepper


Place the lentils and quinoa in separate, small, lidded saucepans and then cover with boiling water (approx. 400ml for the lentils and 375ml over the quinoa).  Bring both pans to the boil again and then leave to simmer gently for around 15-20 minutes.  Continue to cook the lentils for a further 10 minutes and then turn your attention to the quinoa; it should be nearly cooked so stir and fluff with a fork, ensuring no grains are sticking to the bottom of the pan.  If there’s any moisture remaining then leave the pan over a slight heat until the seeds are all “popped” and moisture absorbed.  The lentils should be tender after 30 minutes with all moisture absorbed.

Tip both grains into a large wide bowl, blend the grains together and leave to cool.  Meanwhile, blend together all the dressing ingredients.

When the grains are cool, add all remaining ingredients, drizzle with some dressing and stir well to combine.  Serve with a simple tomato salad for a light lunch or with hummus, fish or chicken for a more substantial dinner.