Lentil Quinoa Carrot Salad

Cook lentils according to packet instructions (I cooked 1 cup Beluga lentils in 3 cups water for
30 minutes).

Transfer quinoa into a fine meshed sieve and wash very very thoroughly under lukewarm running water. Cook according the packet instructions (I cooked mine for 20 minutes).

Drain both lentils and quinoa and add to a large bowl. Let cool.

Preheat oven to 200ºC (400ºF).

While lentils and quinoa are cooking, clean carrots and slice them diagonally. Place in a bowl and mix with cumin seeds, olive oil, maple syrup and some salt. Rub well all over and place on a baking tray lined with baking paper, in a single layer. Bake for about 15–20 minutes or until tender.

Blanch chopped kale in boiling water for about 2 minutes, drain and refresh under cold water. Let drain well.

Roast sunflower seeds in a pan without using any fat. Shake the pan very frequently and stay close, it will not take long and they will burn quickly if you leave them unattended. Remove to a plate and let cool.

To make the dressing, mix together lemon juice, olive oil, maple syrup, smoked paprika and salt to pepper to taste. Add dressing to the bowl, mix carefully, then add carrots and kale. Mix and adjust the taste again. Sprinkle with sunflower seeds and serve.