quinoa, lentil salad with asparagus, mint and haloumi

Ingredients

• 200 grams puy lentils
• 1 tbsp Olive oil
• 1 tbsp Red wine vinegar
• Salt and pepper
• 100 grams quinoa rinsed
• 16 spears asparagus woody ends removed, cut into 2.5cm pieces
• 180 grams haloumi cut into thin strips
• 2 limes juiced and grated zest
• 250 grams Cherry tomatoes quartered
• 3 spring onions trimmed and thinly sliced
• 1 long green chilli deseeded
• 1 large handful Mint leaves roughly chopped
• crusty bread to serve