Super Delicious SuperBlend Protein Salad by World Cookbook Award winner Bridget Davis ⭐⭐⭐⭐⭐

1 cup of McKenzie's Superblend Protein (contains quinoa, beans and lentils)

1 small red onion ~ finely chopped

1 handful fresh coriander ~ finely chopped

1 handful fresh Italian parsley ~ finely chopped Zest and juice of 1 large lemon

1/3 cup Grove avocado oil

2 tablespoons capers

1/2 cup currants

2 tablespoons of McKenzie's pinenuts ~ lightly toasted

1/3 cup sunflower seeds ~ lightly toasted

1/2 cup flaked almonds

1 tsp cumin seeds ~ lightly toasted

150 g feta cheese ~ in small chunks ( optional )

1 tablespoon honey or maple

Himalayan pink rock salt

Cook the Superblend Protein in 3-4 cups of water by bringing to the boil and then simmering for 15 minutes or until the pulses are tender. Drain and rinse under running water until cool. Into a large bowl add all the ingredients and mix well. Finish with a grinding of Himalayan Pink Rock salt and serve.