Friday, 21 October 2011

Wheat-free salad: Avocado, Feta & Quinoa with Créme Fraiche & Mint Dressing

This is a gorgeous salad that can easily be made for more people if you are entertaining guests. You could prepare most of the salad ahead of time but leave the prep of the avocado and the dressing till just before serving so as the avocado and the mint do not discolour. This is a lovely fresh, vibrant dish with an array of flavours coming through. The mint and the lemon in the dressing give a lovely zing to the salad. I would gladly eat this any day! What is your favourite thing to have for lunch?

Serves: 2  Prep: 15 mins Cook: 15 mins

For the dressing:
6 tbsp / 90ml creme fraiche
4 tsp lemon juice
1 garlic clove, crushed
handful of mint leaves, chopped

For the salad:
1 cup quinoa (if you are not allergic to wheat, bulgar wheat is lovely to use here either)
1 avocado, skin & stone removed and sliced
100g feta cheese, cut into cubes
a handful of sesame seeds, sunflower seeds & pumpkin seeds
50g cooked peas
2 tbsp extra virgin olive oil
1-2 tsp lemon juice
salt & pepper

Soak the quinoa in cold water for about 15minutes. Rinse and drain and then put in a pot with twice the amount of water to quinoa. Bring to the boil, cover with a lid and then reduce the heat to simmer for 15 minutes. Leave to cool for a few minutes.

Place the avocado, feta, peas and nuts in a mixing bowl. When the quinoa has cooled, add this to the bowl and toss with a glug of extra virgin olive oil, a squeeze of lemon juice and season with salt and pepper. Combine the ingredients for the dressing, toss this through and serve :-)

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