Chilli, broc­coli and berry salad

The Jewish Chronicle - - LIFE - MICHELLE ESHKERI’S Michelle Eshkeri is the founder of Mar­got Bak­ery, www. mar­got­bak­

This is a healthy salad full of nu­tri­ents and pro­tein, with enough strong flavours to make it a plea­sure to eat. Serves: 2 as a light lunch or side dish.


150g red or white quinoa or a mix­ture 300g wa­ter 1 medium head broc­coli 1 medium clove gar­lic, chopped Large pinch dried chilli flakes Pinch of sea salt 1 tbsp maple syrup 1 tbsp olive oil 2tbsp chopped fresh co­rian­der 1 lemon, juiced 40g toasted pis­ta­chios or whole al­monds, roughly chopped 40g goji berries or dried cran­ber­ries 1 tbsp ex­tra vir­gin olive oil Sea salt


Pre­heat oven to 220°C.

Place quinoa and wa­ter in a saucepan with a lid. Bring to the boil then turn heat down to low, cover and cook for 15 min­utes. Turn heat off and leave for ten min­utes more. The quinoa should be cooked through but still firm and with some tex­ture.

Trim flo­rets from the head of broc­coli and thinly slice the stem.

Toss in a bowl with the gar­lic, chilli, salt maple syrup and oil. Place on a tray lined with bak­ing parch­ment and roast for 10 – 15 min­utes un­til it has some colour but is still crunchy.

Mix the broc­coli with the warm quinoa and add the re­main­ing in­gre­di­ents.

Taste for sea­son­ing. The lemon should be quite pro­nounced and there should be some heat from the chilli. Add a touch more maple syrup if needed.

Serve warm or at room tem­per­a­ture.

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.