Feeds 4 (Picture is half of the recipe)
Ingredients
2 Broccoli
1/4 Red Onion
200g Butternut Pumpkin
100g Greek Feta Cheese
2 tbsp currants
1 (thereabouts) cup cooked Quinoa (about 1/4 cup uncooked)
White wine vinegar (or lemon)
1 tbsp Sour Cream
1 tbsp Mayo
EVOO
S+P
Method
Cook and drain your quinoa and let it sit in the fridge till we need it at the end.
Cut your pumpkin into cubes and add them to a bowl with a tiny bit of water and a sprinkle of salt. Cover with cling film, pierce a hole and put it in the microwave to steam for 3 - 4 minutes.
Once the pumpkin is done you can add it to a pan with a little bit of butter or oil and let it brown. It'll only take a few minutes.
Cut your broccoli into little florets and add them to a bowl, because they're going to be quite raw remember to keep the pieces small. Boil some water and pour it over them, let them sit for about 30 seconds and then drain.
Add them back into the bowl as well as the pumpkin, quinoa, the onion which should be finely sliced, the currants and the feta which you can crumble with your hands.
For your dressing, get a jar and add in the sour cream, mayo, a drizzle of oil and vinegar (or lemon), s+p and a splash of water. Close the lid and give it a shake, if you feel like it's too thick add in a little more water. You want the dressing to coat and flavour your vegetables but not be a thick paste.
Pour it over your salad and give everything a good mix.
Enjoy x
My Tip: Want more crunch add in some toasted flaked almonds or sunflower seeds, there's so many ways your can play with this salad to make it perfect for you. It's the perfect salad to prepare ahead of time, even with the dressing, because nothings going to get too soft, instead the flavours will just intensify.
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