Now that Spring is well and truly here, it's time to replace the soups and sandwiches with healthy and seasonal salads for lunch. This recipe is bursting with beautiful fresh ingredients and we know you will love it.
200g red or white quinoa or a mix of both
1 bunch radishes
40g pumpkin seeds
40g sunflower seeds
1 large bunch coriander, leaves picked
For the dressing:
1 small shallot
100ml extra virgin olive oil
100ml lemon juice
1.5 tsp dried chilli flakes
1.5 tsp flaked sea salt
Put the quinoa in a pan with double the volume of cold water and ½ tsp salt. Bring to the boil and reduce to a gentle simmer. Cook for around 13-15 mins until the quinoa is just cooked and the water has completely evaporated. Transfer to a tray to cool.
Toast the seeds for 7-9 mins in 180’c oven.
For the salad dressing – very finely chop the shallot and combine with the lemon juice, chilli flakes & flaked sea salt.
Wash and chop the kale and massage well with the salad dressing so it absorbs the flavour. Add the quinoa and mix together.
Quarter, core and finely slice the apple, toss with a generous squeeze of lemon juice so it doesn’t discolour.
Trim the radish and cut very finely with a knife or on a mandolin.
Wash and pick the coriander. Ribbon the carrots with a peeler.
Gently mix together all the salad ingredients and serve!
This recipe is courtesy of St Clements Cafe a new cafe for Parsons Green, serving fresh seasonal food and fantastic coffee.