Autumn tabbouleh with wild herbs

Ingredients

6 servings

• 300 g quinoa
• 150 g red lentils
• 1 spring onion
• 1 cucumber
• 2 chestnuts
• 1/2 bunch mint
• 1/2 bunch parsley (flat-leaf)
• 1/2 bunch savory
• 6 tbsp olive oil
• 1 lemon
• 1 pinch salt
• 1 pinch pepper

Steps

1. 1

   Cook the quinoa in twice its volume of water. Do the same for the lentils. Let cool.

2. 2

   Wash and chop the spring onions as finely as possible.

3. 3

   Peel, seed, and cut the cucumber into small pieces.

4. 4

   Finely chop the (cooked) chestnuts, then rinse, dry, remove leaves from, and finely chop the herbs.

5. 5

   Place the quinoa and lentils in a large dish, mix with the olive oil, then add the vegetables, herbs, and chestnuts on top.

6. 6

   Squeeze the lemon juice, then season with salt and pepper. Caution: only mix just before serving (adjust seasoning if necessary).