Puy lentils, quinoa, pomegranate-roast grapes and tomatoes, chilli, mint and basil

A warm salad that also has the benefit of being a double-grainer, this has got to be good for you! I adore lentils for their slightly pasty texture; they have a really earthy yet light flavour and they can be cooked relatively quickly compared with things like chickpeas or butter (lima) beans. I’ve teamed lentils with quinoa, which is a very light grain (see Aubergine, quinoa, gem lettuce, tomato and pistachio) and even quicker to cook. Roasting the grapes