Thu, 21 July 2016
This salad looks and tastes amazing, and with each mouthful you just know it is doing you a world of good! Great if you have a gang coming over. Once assembled, it will keep, undressed, for a couple of days in the fridge.
SERVES 6–8
250g three-colour quinoa
160g frozen peas/edamame beans
4 small oranges
1 head of radicchio
Leaves from 5 sprigs of fresh mint
80g cashew nuts
5 tablespoons goji berries
For the dressing:
Juice of 2 limes
1 tablespoon honey/agave syrup
1 tablespoon balsamic vinegar
4 tablespoons olive oi
½ teaspoon sea salt
Pinch of freshly ground
Black pepper
Method
Once cooked, put into a large mixing bowl and leave to cool for 15 minutes.
Thaw the frozen peas/edamame beans in warm water for 5–10 minutes.
On a chopping board, cut off the tops and bottoms of the oranges and peel them, removing all the white pith.
Individually cut out each segment, slicing along both sides of the membrane to release the segment onto your knife.
Place the segments in a bowl, and squeeze out the juice of what is left of the orange too.
Slice the radicchio in half, then cut out and discard the hard triangular core at the end of each half and finely slice the leaves.
Finely chop the mint leaves. Toast the cashews in a dry frying pan for a few minutes.
Mix all the dressing ingredients together.
Drain and rinse the peas/edamame beans, ensuring they are at room temperature.
Once the quinoa has cooled, add the radicchio, cashews, goji berries, mint and peas/ edamame beans.
Dress as much of the salad as you are going to use, top with the orange segments, and serve.
Two-Minute 'Rock-Et Star' Salad
Serves 4, as a side
80 - 100g rocket, or similar green salad leaf
125g raspberries
125g blueberries
1 ripe avocado
juice of 1/2 a lemon
a pinch of salt
2 tablespoons of olive oil (optional)
a handful of pumpkin seeds/walnuts/nuts of your choice
Wash the rocket and the berries. get a bowl and put the rocket in.
Cut the avocado in half, them remove the stone and cut each half into small pieces, still in the skin, making sure not to cut through. Spoon out the flesh and add to the bowl of rocket.
Squeeze in the lemon juice, using your hand as a sieve to catch any pips, and add a pinch of salt. Mix through.
If you're making this salad at home and have some oilve oil handy, mix it in to make it even better!
Once the salad is dressed, add the seeds/nuts and finally top with the berries
