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Serves 2 / Cooks in 40 minutes
Substances:
8g Pomegranate Seeds
45g Quinoa – cooked & rinsed
35g Iceberg lettuce & 35g Romain lettuce
15g Spinach & 15g Chinese language Kale
55g Beetroot & 55g Pumpkin (with pores and skin on)
20g Cherry tomatoes (halved)
45ml Lemon dressing
1 pinch Chai, flax, pumpkin & sunflower seed combine
1 pinch Sea Salt & 1 pinch floor black pepper
Technique:
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Preheat the oven to 200°C/400°F/gasoline 6.
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Chop the pumpkin & beetroot into 0.5cm chunks. Place right into a roasting tray with a drizzle of olive oil and slightly sea salt and black pepper, then toss properly.
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Unfold out into an excellent layer and place within the scorching oven for 15 to twenty minutes, or till golden and crisp.
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In the meantime, prepare dinner the quinoa in boiling salted water in keeping with the packet directions.
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Slice the broccoli into small florets, then halve and finely slice the stalk. Place right into a heatproof colander and relaxation it over the quinoa pan. Cowl and steam for five minutes, or till simply tender.
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Rinse the Chinese language kale. Place right into a heatproof colander and relaxation it over the quinoa pan. Cowl and steam for 3 minutes.
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Rinse the spinach. Place right into a heatproof colander and relaxation it over the quinoa pan. Cowl and steam for 3 minutes.
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As soon as cooked, drain and rinse the quinoa below chilly working water then depart to chill. Take away the beetroot & pumpkin from the oven and depart it to chill, too.
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In the meantime, toast the seed combine in a dry frying pan over a medium-high warmth for two to three minutes, then switch to a pestle and mortar and crush evenly.
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Halve the pomegranate & put aside the seeds.
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Mix the lettuce, quinoa, broccoli, spinach, kale, pumpkin, beetroot & cherry tomatoes right into a serving bowl.
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Evenly season with freshly floor black pepper & sea salt
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Sprinkle with toasted seed combine & pomegranate seeds then serve with Lemon Dressing.
Substances:
75ml Contemporary lemon juice (take away pips)
15ml White balsamic vinegar
200ml Further Virgin olive oil
Technique:
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In a small bowl, whisk collectively the lemon juice, white balsamic, salt & pepper.
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Add the oil in a sluggish stream, whisking continuously till the dressing is properly blended.
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Drizzle over salad.
*Dressing will be ready forward and refrigerated in an hermetic container for as much as 7 days
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