We’re experimenting with a 100% plant based diet this month. This inevitably means salads. The weird thing is, having been a life long salad hater, I’m now really enjoying trying new recipes. I think this stems from the fact that the salads of my childhood were mostly limp lettuce and a hard tomato.
I know this will come as no surprise to many of you, but salads can be amazing. One of our new favourites is a Thai noodle salad with peanut dressing. Next time we make it we’ll try and remember to photograph it so I can share the recipe here. In the mean time, here’s what we ate last night. We found this recipe on Lazy Cat Kitchen. It requires a whole bunch of ingredients, but I can honestly say it’s worth the effort. Other than blanching the vegetables and cooking the quinoa, it’s just a matter of chopping stuff up and mixing it all together. I think you could probably swap the quinoa for bulgar wheat or even couscous if quinoa isn’t your thing.
- 1 cup quinoa
- approx. 100 g green salad
- ½ large avocado, sliced
- small wedge of red cabbage, shredded thinly
- small broccoli, divided into florets
- ½ cup frozen peas
- small cucumber, sliced
- ½ cup mung bean sprouts (or other sprouts)
- 1 courgette (the ones in the picture are from our garden and are little round yellow ones)
- 1 large spring onion, sliced thinly
- 10 green Kalamata olives, pitted and quartered
- a handful of mint and basil leaves, chopped finely
- 3 tbsp extra virgin olive oil
- 3 tbsp lemon or lime juice
- ½ roasted or raw garlic clove, grated finely
- 1 tsp chilli paste / a pinch of flakes (optional)
- salt and pepper, to taste
Rince and cook the quinoa according to the instructions on the packet. Drain and allow to cool.
Blanch the broccoli and peas for 10 minutes in boiling water, then plunge into cold water to stop them cooking and keep them green.
Lightly season with salt and pepper before adding to the salad.
Prepare the sliced courgette by brushing each slice with a bit of olive oil, season with salt and pepper and cook on each side on a hot griddle. You’re aiming for those griddle lines on both sides of the courgette slices.
Mix all the dressing ingredients together and set aside.
Just before serving, combine all the salad ingredients in a large bowl. Drizzle the dressing over and scatter avocado, spring onions, sprouts and herbs on top.