Sussex Superfood Salad

This delicious salad recipes comes from the The Sussex Head Chef Dave Coffey.

Ingredients


  • washed salad leaves
  • washed baby spinach
  • beetroot, (buy fresh if available from your veg shop, otherwise buy the precooked vac-packed one. definitely not from a jar in vinegar)
  • 1 head of broccoli cut into florets
  • quinoa (available from health food shops and some supermarkets)
  • fresh blueberries
  • happy pear bean mix (available from the happy pear in greystones, some health food shops and specialist shops. the supermarkets have alternatives that are fine to use also)
  • juice of 1 lemon
  • 100 ml extra virgin olive oil (you can also use an organic rapeseed oil instead if you prefer)
  • 3 – 4 tablespoons of sunflower seeds toasted lightly
  • feta cheese diced or crumbled up

Method

  1. If you are cooking the beetroot wrap in it in foil unpeeled and roast in the oven for 1 to 1 ½ hours. You’ll know it’s cooked when a small knife or a skewer cuts easily into it.
  2. Remove foil and peel off the skin and allow cool. Slice into wedges.
  3. Blanch or steam the broccoli keeping it very al dente. Put immediately into ice cold water to stop it cooking then strain off the water.
  4. Soak some quinoa in cold water then boil for 15 to 20 mins. Strain and cool.
  5. For the dressing whisk lemon juice and olive oil together. Add salt and pepper and some honey to sweeten.
  6. Place some salad, spinach, broccoli, quinoa and Happy Pear mix in a bowl and pour over the dressing.
  7. Mix the salad well and place in a serving bowl. Scatter the beetroot, blueberries and toasted sunflower seed over the top. Finally add the feta cheese and serve.

Notes:

For futher information on The Sussex visit www.thesussex.ie





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