Parsley

Quinoa and Lentil Salad

1 cup dry French lentils
2 cups water
Cook lentils until soft but not mushy. About 25 minutes

1 cup quinoa
2 cups water
Bring quinoa to a boil, decrease heat and cook until cooked. About 15-20 minutes.

Cool the quinoa and lentils.

Mix in a large bowl:
1/2 cup chopped parsley
1 red pepper chopped
1 small red onion, finely chopped
2 stalks of kale, finely chopped
½ cup toasted walnuts
½ cup sliced Kalamata olives

Add the cooled lentils and quinoa. Add the dressing.

¼ cup olive oil
¼ cup fresh lemon juice
2 cloves grated garlic
1 tsp salt
½ tsp oregano
2 Tbs dried mint

Stir well, chill and top with 10 cherry tomatoes, halved.

Beetroot Tabouli

• Bulgar wheat
• Beets
• Parsley
• Mint
• Garlic
• Lemon Juice
• Olive Oil
• Feta Cheese
• Salt and pepper
• Red onion

The amounts will depend on much salad you wish to make. We used a cup of bulgar wheat and four beetroot.
For each 1/4 cup bulgar wheat add 1/4 cup boiling water. Rest for 10 minutes.
Wrap beets in foil and roast for 1 hour at 160C. Cool, peel and cut into cubes.
Add oil, lemon juice, chopped herbs and salt and pepper to soaked bulgar wheat.
Taste and adjust as required.
Stir through beet cubes. Place salad on platter.Sprinkle some crumbled feta over. Add onion slices and serve.