Ingredients

• 1 cup cooked couscous
• ½ cup cooked black quinoa (optional)
• ½ cup cooked or tinned lentils
• ½ cup leftover cooked brown rice or pearl barley
• 100g edamame beans (frozen)
• 1 handful of spinach
• 2 Tbsp mixed pumpkin seed and sunflower seeds
• 1 small carrot, finely grated
• ½ red pepper, grilled or raw, chopped
• 2 spring onions, chopped
• 2 Tbsp chopped parsley
• For the dressing:
• 2 Tbsp olive oil
• 1 Tbsp white wine vinegar
• Juice of ½ lemon
• ½ tsp grated ginger
• 1 small garlic clove, minced
• ½ chilli, deseeded and finely chopped ( optional)
• Agave or maple syrup, to taste
• Salt & pepper