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The Guardian
Super summer salad recipe by Richard Bainbridge
By Richard Bainbridge,
11 hours ago
Super summer salad. Photograph: Kate Whitaker/The Observer
This is a fantastic all-rounder to bring together for a quick midweek tea, but it’s also a showstopper on a sunny afternoon in your back garden with the barbecue going. I hope you enjoy this salad as much as we do in our own home.
Serves 2-4 For the salad quinoa 50g cold water 150ml sunflower seeds 1 tbsp linseeds 1 tbsp cooked peas 100g (use frozen or fresh) cooked broad beans 100g (use frozen or fresh) nutritional yeast 20g cucumber 100g, diced baby gem lettuces 2-3, washed and roughly chopped flat-leaf parsley a handful fresh mint 2-3 sprigs fresh oregano a good handful basil leaves or soft herbs from your veg patch or herb garden a few feta 200g, crumbled
For the dressing dijon or English mustard 2 tbsp rapeseed oil 4 tbsp cider vinegar 2 tbsp or vinegar of your choice sea salt a generous pinch pepper a twist
Place the quinoa in a pan and cover with the water. Slowly bring to a simmer. Cook for roughly 15-20 minutes or until tender. Drain once cooked, set aside and allow to cool.
Place a frying pan on a medium heat and add the sunflower seeds and linseeds, and lightly toss until golden (about 1 minute).
For your dressing, I find the easiest way to make this is in an old jam jar. Place all the ingredients in the jar and shake vigorously until brought together in a well-incorporated dressing. I like to double, triple or even quadruple this recipe and have it in the fridge at all times, as it will keep for a while. That way you have a fantastic dressing that you can go back to time and time again. Then it is really just a case of bringing the salad together.
Place all the salad ingredients in a large bowl and mix well. Season with a little salt and pepper and add the desired amount of dressing – I like mine to be quite heavily dressed. A great addition to this is freshly sliced radishes. It is a perfect salad to serve on its own as a centrepiece or as a side dish with tarts, quiches, baked salmon or trout, barbecued chicken or roast lamb.
Richard Bainbridge is the chef-patron of Benedict’s , Norwich
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