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
