Quinoa and smashed herb salad
|100 g||couscous — or bulgar wheat|
|1||lentils — tinned|
|50 g||spinach — shredded|
|50 g||almonds — or pistachios, dry roasted|
|1||onion — small, thinly sliced|
|3||spring onions — sliced|
|dash||cumin — ground|
|salt and freshly ground black pepper — to taste|
|lime — or lemon, juice only|
|fresh chillies — chopped|
|60 g||fresh herbs|
|2 Tbs||fresh mint — dill or tarragon, chopped|
|90 ml||fresh chillies — 573|
Prepare the grains individually as
per packet instruction but instead of water use good quality vegetable stock.
When done but still hot, stir in the spinach so that it can wilt just a bit.
On a medium heat fry the sliced onion in a small teaspoon of olive oil and cumin for about 10 minutes or more until golden and soft.
For the dressing: In a food processor or in a pestle & mortar pulse the
Mix the grains with the tinned beans.
Season to taste with lemon juice, salt
and black pepper.
Top with the spring onions, fried onions, nuts and smashed
To serve as a warm dish – cover with tinfoil and leave in a
medium hot oven for about 15 min or until serving.
Or serve immediately as a
salad at room temperature with some roasted baby vegetables.
for more of Forage‘s recipes click here.