Cypriot Quinoa & Lentil Salad

Cook quinoa in 2 cups boiling water. Cook for about 15 minutes or until water has evaporated. Remove from heat and leave in covered saucepan for a further 10 minutes. Fluff with a fork.

Cook lentils in 1 litre of water. Bring to boil, turn down heat and simmer for 20 minutes or until tender (not too soft). Drain & cool.

Meanwhile place the cumin in a small non-stick fry pan and cook over low heat for 2 minutes, until fragrant. Remove from heat and combine with yoghurt and honey. Cover and set aside in the fridge.

Place almonds, pine nuts and sunflower seeds in a non-stick fry pan and cook over low heat for 2 minutes or until lightly toasted. Remove from pan and set aside.

Combine all ingredients except cumin yoghurt in a salad bowl. Season with salt and pepper.rnrnTop with cumin yoghurt to serve.