This recipe is an adaptation of a beautiful salad recipe that my sister, Jan, makes. I altered it slightly to fit our menu when I had my gluten free catering business. Then with a homemakers exchange on the horizon, bunches of fresh coriander and mint on hand, along with the majority of other ingredients, changed it up yet again.
While the salad takes a little time to prep, it does keep well in the fridge for a few days, so is be a great option for that special gathering, or for lunches during the week.
I made double quantity (approx 3kg) which filled 5 x 1 litre bowls, with a little left for one or two lunches for me.
- 110 g quinoa
- 200 ml water
- 400 g broccoli florets
- 1 can of chickpeas or 250g dried chickpeas cooked
- 1 corn cobs
- 60 g snow peas julienned
- 1 Royal Gala apples cut into julienne
- 1 cup seedless red grapes quartered or halved
- 1 spring onions finely chopped
- 3/4 cup coriander leaves loosely packed
- 3/4 cup fresh mint loosely packed, shredded
- 20 g goji berries or dried cranberries
- 35 g slivered almonds
- 20 g sesame seeds
- 20 g sunflower seeds
- 20 g pepitas
- 1/2 lemon rind zested and juiced
- 1/2 orange rind zested and juiced
- 1 tbsp extra virgin olive oil
- 1 tbsp white wine vinegar
- 1 teaspoon sumac
- 1 teaspoon sea salt flakes or to taste
- 1/8 teaspoon coarse ground black pepper
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Cook the quinoa
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Quickly blanch the broccoli and then cool in iced water, drain and set aside.
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Cook the corn and then remove the kernels from the corn cobs and set aside.
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Toast the seeds and almonds in a frying pan over medium heat, stirring to ensure that they do not burn.
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Place all of the salad ingredients into a large bowl and toss to combine.
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Place all of the dressing ingredients into a jar and shake well.
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Pour the dressing over the salad and toss to dress well.
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Serve on a large platter sprinkled with a little extra sumac.
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With many thanks and kindness,
Julie.
I have already worked out where it is going to live and how it will be espaliered… We were so pleased to be able to give them a bag of fresh local produce – potatoes, beetroot, zucchini, corn, eggs, etc. as well as rhubarb from our garden and some Jalapeno Chili and Sprouting Broccoli seedlings. But after they left I was kicking myself, as I also wanted to give them some preserves from the store! Oh well, next time, they will be returning in March to help with some repairs to our home, and there are some cooking projects on the agenda as well.
