Wheatberries, Quinoa and Lentils Salad

Delicious and feeling

Recipe (for 4–6 guests)


300g Fresh Seafood Mix
200g Marinated Anchovies (look like fresh, not salted)
100g Wheat Grains
100g Puy (or Green) Lentils
100g Black Quinoa Seeds
100g Edamame Beans
1 Handful Curly Kale
1 each Medium Red Onion
1 Tsp Coconut Oil
6 each Mint Leaves
1 each Lemon Juice and Zest
4 Lemons 
2 Garlic Cloves
1 Handful Bitter Leaves
1 Bunch Fresh Coriander
Olive Oil to taste
Salt
Pepper

Cook grains according to label, placing the grain requiring the longest cooking time first, then adding remaining grains accordingly, using the same pan to cook all. Once cooked, Drain and rinse (cooling down) under cold running water. 
Melt Onion (cut into a Brunoise) gently in Coconut oil. Bring heat to high and stir in the Garlic Cloves and Seafood Mix until cooked.
Add Kale and Edamame and add just a little water and juice of lemon to allow for gentle steaming. Place in a shallow dish and allow to cool at room temperature before placing in fridge to complete the cooling process.
Slice Mint Leaved and Chop Coriander, and mix in to the Grains. Season to taste and serve on a bed of Bitter Leaves.
Add the Seafood mix and serve immediately with half a lemon and a drizzle of Olive Oil.  

For extra Protein, make Egg White ribbons, by making a Thai-like (thin) omelette, and slicing once cool.