1 large head of broccoli, cut into small florets and blanched.
240g frozen petit pois, defrosted (but not cooked.)
A cucumber, cut into slim batons.
I block of feta, chopped.
1 avocado, sliced (next time I’ll use two.)
80g quinoa, cooked according to the packet instructions.
Chopped parsley and mint.
Toasted seeds- 2 tbsp sunflower seeds, 1 tbsp golden linseeds, 1 tbsp sesame seeds.
For the vinaigrette:
1 shallot, finely chopped (I used ½ small onion instead.)
1 heaped teaspoon Dijon mustard
1 tablespoon white wine vinegar
1/2 clove garlic, crushed
2 teaspoons water
3 tablespoons olive oil
1 teaspoon maple syrup.
Cook the quinoa and the broccoli ahead of time, so it has chance to cool. Blanch the broccoli by dropping it into boiling water for 3 minutes, then rinsing in cold.
I also toasted the seeds and made the dressing ahead of time. The book says to toast each kind of seed separately, so I did. The dressing I made by shaking the ingredients in a jar.
Then I spread out the ingredients on a big platter, in the same order that I’ve listed them above. It hardly fit and I couldn’t easily toss it, so next time I might make it in our biggest bowl.
This recipe is much more substantial than most salads, with interesting and interesting texture thanks to roasted seeds, quinoa and avocado. The dressing includes maple syrup and is sweet and delicious.
This recipe is adapted from a cookbook called ‘Leon Happy Salads.’ As the name suggests, it’s full of vitamins, and we were all surprised by how filling it was. Maybe thanks to the quinoa? The dressing made it taste sweet without being sickly, and the nuts give it a lovely crunchiness.
I was surprised by how happily the children ate this. I was expecting them to protest, so I was planning on making them eat just half a portion and supplementing with other things, but in the end, apart from a boiled egg and some cherry tomatoes, this was all they had for tea. Me and Russell too. Erin enjoyed the crunchiness, and Lanie said it was ‘yummy but healthy’, whatever that means. She doesn’t like feta, so she picked that out and gave it to me.
UPDATE: The children now deny all knowledge of ever having liked this, although they still eat it (under sufferance.) They have asked me to remove it but me and Russell still really like it so it’s staying on. (October 2017)
Roast vegetables can make a delicious and healthy side, but in this recipe they are the main event. There are lots of taste surprises held within (goats cheese, olives, capers) which liven up the whole thing, and a delicious dressing to add a little heat.
If people knew how easy it was to make their own chilli, nobody would bother buying the sachets. Read on to find out which healthy store cupboard ingredients bring all the flavour in this fresh and tasty chilli recipe.
This tray bake is rich in fibre, full of taste and so easy to prepare. Serve it with greens for an extra health kick.
Get your five a day in one serving of soup. Crammed with crunchy veg, this low carb meal is a healthy family favourite.
