Lentil and quinoa salad with kale, mandarin and a pomegranate dressing

1. Chop the lettuce and kale, and then transfer them into a bowl alongside cubed watermelon and clementine segments. Set aside in the refrigerator to cool.

2. Boil the white quinoa and green lentils in two separate pots in lightly salted water with a few drops of vinegar. Once cooked, let them cool and combine in a mixing bowl, then season with olive oil and pepper. Set aside.

3. To make the pomegranate dressing, juice the pomegranate and transfer it to a blender. Combine the fresh juice and sunflower oil then blend until thickened and pink in colour.

4. Toss the greens, fruits, quinoa and lentils together in the pomegranate dressing and serve.

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