recipe

CHARRED VEGETABLE AND QUINOA SALAD WITH GRAPEFRUIT VINAIGRETTE

Serves

4

Ingredients:

  • 200g quinoa
  • 3 tbsp mixed chopped herbs (such as parsley, basil, mint, coriander, dill)
  • 2 tbsp pumpkin seeds
  • 2 tbsp sunflower seeds
  • 1 small-medium butternut squash, peeled and cut into 1cm thick slices
  • 1 red onion, peeled and cut into wedges
  • 200g Tenderstem broccoli
  • 1 bunch asparagus, spears sliced in half lengthways if particularly thick
  • 1 bunch spring onions, trimmed
  • 1 large avocado, peeled, stoned and cut into thick slices
  • olive oil
  • small handful chopped parsley

Vinaigrette:

  • Grated zest and juice of ½ grapefruit
  • 2 tsp honey
  • 1 tsp wholegrain mustard
  • 80ml extra virgin olive oil
  • sea salt and freshly ground black pepper

Method:

  1. Put the quinoa in a saucepan and cover with 500ml water. Bring to the boil and cook at a rolling boil for 2 minutes. Cover with a lid and cook on low for 10 minutes. Remove from the heat, keeping the lid on, and sit for 5 minutes. Run a fork through to separate the grains and leave to cool.
  2. Toss the cooled quinoa with the chopped herbs and season with salt and pepper. Spoon onto a large serving platter or bowl.
  3. To make the dressing, put all of the ingredients in a small clean jar and shake well until combined.
  4. Heat a