Method
Step 1
Preparation: Boil the kettle. Prepare all ingredients as indicated above.
Step 2
Lemon: Using the fine side of a box grater, grate the peel to create zest. Then cut into wedges.
Step 3
Quinoa & lentils: Place a pot on medium-high heat and add the quinoa and lentils with boiling water (see quantity above, no salt). Bring to the boil, turn down the heat and simmer (gently boil) for 15-20 minutes, until the quinoa is cooked, and the lentils are tender. Drain excess water, add the harissa and mix through. Season with a pinch of salt.
Step 4
Flaked almonds: Place a dry pan on medium-high heat. Add the flaked almonds and toast for 2-3 minutes until lightly browned. Shake the pan often so that they don’t burn. Remove and set aside.
Step 5
Swiss chard: Using the same pan on medium-high heat, wilt the Swiss chard with a little splash of water for 1 minute. Add to the lentils and quinoa and mix through.Using the same pan on medium-high heat, wilt the Swiss chard with a little splash of water for 1 minute. Add to the lentils and quinoa and mix through.
Step 6
Serve the lentils and quinoa topped with hard cheese shavings, lemon zest and flaked almonds. Serve the lemon wedges on the side.