*Vegetarian, Gluten-Free, Nut-Free, Egg Free

Serves 4-6

Ingredients:

• 1 cup cooked quinoa (any color is fine)

• 1 cup/tin brown lentils (drained and rinsed)

• 1 Spanish onion, halved and finely sliced

• 1 cup mixed antipasto (mine contained artichokes, mushrooms, capsicums and green olives), drained and chopped into small pieces

• ⅓ cup semi-dried tomatoes, drained and chopped into small pieces

• ⅓ cup dried cranberries (or raisins will do)

• 200g Bulgarian Feta, deiced  crumbed into bits

• 1 small bunch continental parsley, finely chopped

• Juice of 2 – 3 limes (depending on how juicy they are!)

• 2-3 cloves garlic, minced

• 1 tbsp. ground cumin

• 1 tbsp. ground coriander

• Freshly ground sea salt and black peppercorns

Method:

Combine all ingredients in a large bowl, mix well and serve!