It took me a long time to get to grips with the fact that salad did not have to be boring and that it could consist of more than just a few wilted leaves of iceberg lettuce and some watery tomatoes.
So here is my go-to salad recipe that has never failed to be a winner and, even better, it uses up loads of scraps and only takes around 15 minutes to create.
To make you will need:
1 cup kale
3/4 cup broccoli
1/2 cup fine beans
1/2 red pepper
1/2 avocado
1/2 sweet gem lettuce
1 cup quinoa
1 small handful each of cashew nuts, pumpkin seeds, sunflower seeds
Glug of balsamic vinegar
1 - 2 teaspoon rice malt syrup
Recipe makes around 4 portions
1. Put your quinoa on a medium / high heat and cover with double the amount of boiling water. You can either leave plain or add in a seasoning of your choice (I used 1/4 vegetable stock cube). Simmer until all the water has boiled off and the quinoa is soft then, place to one side and allow to cool slightly.
2. Steam your kale, broccoli and beans together for 15 mins.
3. Chop your pepper and lettuce and wash thoroughly.
4. Pop a frying pan on a medium heat and pour in the cashew nuts and seeds to toast lightly.
5. Once they start popping and turning lightly golden add in the balsamic vinegar and rice malt syrup. Stir a couple of times and remove from the heat. The nuts should get all glazed and sticky.
6. Toss all the ingredients together in a bowl and top with slithers of avocado.
This salad is amazing served with a lemon and tahini salad dressing, a big blob of creamy houmous or, my personal favourite, chunks of crumbled feta cheese.
What's your favourite go-to salad recipe?
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