This is a fantastic all-rounder to bring together for a quick midweek tea, but it’s also a showstopper on a sunny afternoon in your back garden with the barbecue going.
Serves 2-4
For the salad
50g quinoa
150ml cold water
1 Tbsp sunflower seeds
1 Tbsp linseeds
100g cooked peas (frozen or fresh)
100g cooked broad beans (frozen or fresh)
20g nutritional yeast
100g cucumber, diced
2-3 baby gem lettuces, washed and roughly chopped
a handful of flat-leaf parsley
2-3 fresh mint sprigs
a good handful of fresh oregano
a few basil leaves or soft herbs from your vegetable patch or herb garden
200g feta, crumbled
For the dressing
2 Tbsp dijon or English mustard
4 Tbsp rapeseed oil
2 Tbsp cider vinegar or vinegar of your choice
a generous pinch of sea salt
a twist of pepper
Method
Place the quinoa in a pan and cover with the water. Slowly bring to a simmer. Cook for roughly 15-20 minutes or until tender. Drain once cooked, set aside and allow to cool.
Place a frying pan on a medium heat and add the sunflower seeds and linseeds, and lightly toss until golden (about 1 minute).
For your dressing, I find the easiest way to make this is in an old jam jar. Place all the ingredients in the jar and shake vigorously until brought together in a well-incorporated dressing. I like to double, triple or even quadruple this recipe and have it in the fridge at all times, as it will keep for a while. That way you have a fantastic dressing that you can go back to time and time again. Then it is really just a case of bringing the salad together.
Place all the salad ingredients in a large bowl and mix well. Season with a little salt and pepper and add the desired amount of dressing — I like mine to be quite heavily dressed. A great addition to this is freshly sliced radishes. — The Observer
Seasons - By Alison Lambert - Available for purchase now!
The Otago Daily Times and Alison have collaborated to bring you her first cookbook – Seasons.
This book is the ultimate year-round cookbook. Seasons is filled with versatile recipes designed to inspire creativity in the kitchen, offering plenty of ideas for delicious accompaniments and standout dishes that highlight the best of what each season has to offer.
$49.99 each. Purchase here.
$44.99 for ODT subscribers. Get your discount code here.
