Recipe courtesy of "The Fairtrade Everyday Cookbook" by Sophie Grigson Used by permission of Dorling Kindersley Limited.
|1 oz (30 g) Fairtrade quinoa||1 3/4 oz (50 g) Fairtrade avocado, cut into bite-sized chunks|
|7 oz (200 g) broccoli, cut into bite-sized florets||Small handful flat-leaf parsley, roughly chopped|
|4 oz (120 g) peas, fresh or frozen||Small handful mint, roughly chopped|
|3 1/2 oz (100 g) cucumber, cut into slim batons||2 dessert spoons juice of a Fairtrade lemon|
|3 1/2 oz (100 g) good-quality feta cheese, crumbled||4 dessert spoons extra virgin olive oil|
|3/4 oz (20 g) alfalfa||Salt and Fairtrade black pepper|
|3/4 oz (20 g) toasted seeds (we use Fairtrade sesame seeds, and sunflower, flax, and pumpkin seeds)|
Put the quinoa in a small pan. Cover with cold water plus about an inch, then let it gently simmer until the water’s gone – about 15 minutes. Spread it on a tray to cool to room temperature.
Pour an inch of hot water into a saucepan with a pinch of salt and cover it. Once boiling, drop in the broccoli and peas and put the lid back on. Drain after three minutes and run the veg under cold water to take all the heat out and keep them crisp and green.
Build your salad in layers now, either individually or on a mains plate to share – this is more of a flat salad than a big-bowl affair. Start with the first ingredient on the list and end up with the chopped herbs.
Lightly whisk the lemon juice and oil together with some seasoning, but only dress the salad just before you eat it.
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