Name: Protein-Packed Mediterranean Lentil & Veggie Salad with Lime & Artichokes
Yield: 8
Cuisine: Various
Ingredients: 1 cup dry beluga or French green lentils; 1/2 cup dry quinoa; 600 g firm tempeh; 1/2 cup raw hemp seeds; 1/2 cup raw pumpkin seeds; 7 oz feta cheese, crumbled; 1 large bunch (≈10 oz) Tuscan kale, stems removed and torn; 1 large (≈200 g) sweet potato, peeled and cubed; 1 cup (≈200 g) Harukei turnip, peeled and sliced; 1 cup marinated artichoke hearts, drained and chopped; 1/2 cup Castelvetrano olives, pitted and halved; 1/2 cup pimento‑stuffed olives, pitted and halved; 1/2 cup raw almonds, coarsely chopped; 3 scallions, white and green parts separated; 4 garlic cloves, smashed; 2 1 Tbsp lime zest strips (from 2 limes); 2 Tbsp lime juice; 1/2 cup extra‑virgin olive oil; 1 Tbsp cumin seeds; 1/2 tsp crushed red pepper flakes; kosher salt

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