Superfood Salad

This is my absolute favourite salad to make. It’s incredibly versatile, full of different flavours and textures and is delicious enjoyed as it is or with an additional protein, like my soy and ginger salmon, grilled chicken or a steak.

Serves 4

Ingredients:
30g spinach
1 courgette 
1 cauliflower
½ tsp cumin
1 tsp smoked paprika
½  tsp ground turmeric
½ tsp ground coriander
Olive oil
1 packet of Merchant Gourmet Glorious Grains
80g edamame beans
½ pomegranate
1 tbsp pumpkin seeds
1tbsp flaked almonds
Handful of fresh mint
Handful of fresh coriander
Salt & pepper

Dressing (optional):
1tbsp Olive oil
2 tbsp Tahini
2 tbsp water
½ lemon
Salt & pepper

Method:

  1. Remove the leaves from your cauliflower cut each floret from the main stem, place in a bowl with a drizzle of oil and the dry spices and toss until lightly coated
  2. Place the cauliflower in a 180 degree preheated oven for 30 minutes or until golden and soft but still with a little bite
  3. Whilst the cauliflower cooks, prepare your edamame beans. If using frozen edamame beans, simply defrost in a bowl of boiling water, otherwise, de-shell and set aside
  4. Dry fry your pumpkin seeds and flaked almonds in a pan until they are lightly toasted and begin to release their aroma, then set aside to cool
  5. Place your spinach in your chose serving dish
  6. Ribbon your courgette (I just use a peeler) and then place the strips over the spinach. Try to avoid the really seedy bit – save it and use in another dish
  7. Remove half of the seeds from your pomegranate and place to a side
  8. Chop your fresh mint and coriander and set aside
  9. Your Merchant Gourmet Grains can be eaten hot or cold. I like to warm mine through and then leave to cool slightly – do this about 10 minutes before the end of your cauliflower’s cooking
  10. If you’re making the dressing, do this while the cauliflower is cooking by simple whisking all the ingredients together, seasoning to taste with the salt and pepper
  11. Once the cauliflower is cooked place this on top of the spinach and courgette ribbons
  12. Sprinkle over the bag of grains, followed by the edamame beans, pomegranate seeds, toasted nuts and seeds and finally the fresh herbs
  13. Sprinkle over a good pinch of sea salt and a few twists of pepper and serve with the dressing on the side
Try it with salmon

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