Chunky winter salad recipe
Chunky slices of pepper and avocado, quinoa and grated carrots make this a great-tasting and hearty salad.
See method- Serves 4
- 30 mins to prepare and 15 mins to cook and 15 mins to cool
- 500 calories / serving
Ingredients
- 600ml (1pt) vegetable stock
- 220g (5oz) quinoa, ground in a spice grinder or blender to make flour
- 2 red peppers, diced
- 2 avocados, peeled and sliced
- 45ml (3 tbsp) olive oil
- 2 carrots, coarsely grated
- 2 tomatoes, each sliced into 8 wedges
- 150g (5oz) baby plum tomatoes, halved
- 1 lemon, zested and squeezed
- 2 tbsp fresh parsley, finely chopped
- 15ml (1 tbsp) white wine vinger
- 1 tsp Dijon mustard
- 2 tbsp mixed seeds
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Shop ingredientsEach serving contains
- Energy
- 2085kJ 500.0kcal
- Fat
- 30g
- Saturates
- 6g
- Salt
- 1.5g
- Sugars
- 16g
of the Reference intake
Carbohydrate 47.2gProtein 12.5gFibre 9.1g
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- Bring the stock to the boil in a medium pan and add the quinoa. Stir well, cover and simmer for 15 minutes until tender. Drain any excess water and leave to rest for 5 minutes, then fluff up with a fork.
- Meanwhile, put the peppers and avocado in a large bowl and gently toss in 1 tbsp of the olive oil. Heat a griddle pan and cook the peppers for 2 minutes, or until charred, turning halfway. Griddle the avocado for 1 minute, turning halfway.
- Stir the carrot through the quinoa, season well, and then gently fold through the tomatoes, avocado and charred vegetables.
- Mix the remaining olive oil with the lemon zest, juice, parsley, white wine vinegar and Dijon mustard.
- Scatter the salad with the mixed seeds and drizzle with the lemon and parsley dressing.
- See more Salad recipes
