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.