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. I hope you enjoy this salad as much as we do in our own home.
Serves 2-4
For the salad
quinoa 50g
cold water 150ml
sunflower seeds 1 tbsp
linseeds 1 tbsp
cooked peas 100g (use frozen or fresh)
cooked broad beans 100g (use frozen or fresh)
nutritional yeast 20g
cucumber 100g, diced
baby gem lettuces 2-3, washed and roughly chopped
flat-leaf parsley a handful
fresh mint 2-3 sprigs
fresh oregano a good handful
basil leaves or soft herbs from your veg patch or herb garden a few
feta 200g, crumbled
For the dressing
dijon or English mustard 2 tbsp
rapeseed oil 4 tbsp
cider vinegar 2 tbsp or vinegar of your choice
sea salt a generous pinch
pepper a twist
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. It is a perfect salad to serve on its own as a centrepiece or as a side dish with tarts, quiches, baked salmon or trout, barbecued chicken or roast lamb.
Richard Bainbridge is the chef-patron of Benedict’s, Norwich
