Recipes: Sum­mer Recipes

Look­ing for healthy and tasty food this sea­son? Look no fur­ther as we’ve got recipes that are per­fect for the warmer weather...

No. 1 Magazine - - SCOTLAND’S NO.1 -

Quinoa ‘tab­bouleh’ with Bri­tish as­para­gus and kale

SERVES: 4

Prepa­ra­tion time: 10-15 min­utes Cook­ing time: 15 min­utes

This flavour­some bowl of good­ness packs plenty of green­ery in the form of fresh Bri­tish as­para­gus and kale mixed with a nat­u­rally high source of pro­tein, quinoa. Ve­gan, quick-tomake and de­li­cious!

IN­GRE­DI­ENTS

For the tab­bouleh:

• 200g quinoa

• 350ml hot veg­etable stock

• 200g kale, torn into bite sized pieces

• 1/2 bunch spring onions, finely sliced

• 1 large bunch flatleaf pars­ley, chopped

• 2 bunches Bri­tish as­para­gus, trimmed and sliced into bite size pieces

• a hand­ful of radishes, trimmed and thinly sliced

• seeds from 1 medium pome­gran­ate (or a 200g pack pome­gran­ate seeds)

For the dress­ing:

• juice of 1 lemon

• 1 tbsp runny honey

• 1 clove gar­lic, crushed

• 1 tsp di­jon mus­tard

• 6 tbsp olive oil

• salt and freshly ground black pep­per

To serve (op­tional):

• 2 x 250g packs hal­loumi, cut into 1cm thick slices

• 1 tbsp olive oil

METHOD

Add the quinoa to a small saucepan and pour over the hot stock. Bring up to the boil, re­duce the heat to low, then cover with a lid and cook for 15 min­utes un­til the grains are ten­der and the stock ab­sorbed. Mean­while, make the dress­ing by adding the lemon juice, honey, gar­lic and mus­tard to a mix­ing bowl and whisk­ing to­gether. Slowly pour in the olive oil and whisk un­til you have a thick creamy dress­ing. Sea­son with salt and freshly ground black pep­per. Bring a large pan of lightly salted wa­ter up to the boil and tip in the as­para­gus. Sim­mer for 2 min­utes un­til just ten­der but with plenty of bite. Re­move with a slot­ted spoon to a colan­der and al­low to drain then tip onto a plate and al­low to cool. Add the kale to the boil­ing wa­ter and cook for an­other 2 min­utes then drain and rinse un­der cold run­ning wa­ter to cool quickly. Drain well, ideally dry­ing in a salad spin­ner. Add the kale to the bowl of dress­ing, along with the spring onions, pars­ley, radishes and blanched as­para­gus. Toss to­gether lightly to mix. Once the quinoa is cooked, fork through the grains to sep­a­rate and tip into the salad, lightly mix­ing through. Spoon onto a serv­ing plate and scat­ter the pome­gran­ate seeds over be­fore serv­ing.

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