INGREDIENTS
SALAD
Radicchio lettuce
40g quinoa
A handful of cooked broccoli
Half a diced, raw carrot
A handful of roughly chopped blanched kale
Two handfuls of diced candied and yellow beetroots
A handful of diced pink grapefruit segments
A handful of mixed, chopped herbs (parsley, mint, coriander, chervil) and lemon zest
A handful of sunflower seeds, raisins and sliced almonds
DRESSING
10ml Chardonnay vinegar
10ml pomegranate molasses
20ml extra virgin olive oil
This exotic superfood salad is not only delicious but full of healthy goodness. Follow this quick and easy recipe to create the perfect summer dish that is sure to impress all your family and friends.
METHOD
First bring the quinoa to boil in salted water, then cover and leave to simmer for 25 minutes until tender, drain and chill.
Using a food processor blend the broccoli into a fine crumble.
Wash and shred the radicchio lettuce.
Combine the quinoa, broccoli and radicchio with all the remaining chopped salad ingredients (kale, carrots, beetroot, nuts, fruit and herbs) in a large bowl and mix together. Then season with salt and pepper to taste.
To make the dressing, simply mix all the ingredients together, with additional salt and pepper if required.
Dress this summer salad, serve and enjoy.
Gallery Mess, Duke of York’s HQ,
King’s Road, London SW3 4RY
Telephone: 020 7730 8135
Email: gallery.mess@rhubarb.co.uk
www.saatchigallery.com/gallerymess
www.rhubarb.co.uk