A slightly different adaptation to the Superfood Salad, this one swaps pomegranate for beetroot and replaces the quinoa with a mix of more harty grains – my favourite are the Merchant Gourmet Glorious Grains, which have wheatberries, red rice, freekeh, black barley and quinoa.
For a light lunch, I enjoy this as is, but if I am looking for something a little more filling, I’ll add some extra protein. I recommend salmon, pan fried, finished with a touch of soy sauce in the pan before serving.
Serves 2
Ingredients:
50g fresh spinach
20g rocket
50g frozen edamame beans
1/2 a courgette – ribboned
40g feta cheese
60g cooked beetroot (roughly two small ones)
10g toasted pumpkin seeds
125g Merchant Gourmet Glorious Grains (substitute for quinoa/wild rice/freekeh/lentils etc.)
Few sprigs of fresh parsley, mint & coriander, finely chopped
1/2 lemon
Sea salt
Method:
- If you’re using fresh, raw beetroot, begin by peeling and dicing this and then either roast in an oven for 45 minutes or boil in a pan for 20-25 minutes, until tender
- If you’re using frozen edamame beans, pour some boiling water
- Lightly toast your pumpkin seeds, then set aside to cool
- To make the salad (either on two separate plates or a big one to share) begin by layering up spinach and rocket, then top with ribbons of courgette – I use a standard peeler for this
- Place your grain of choice on top. If using the Merchant Gourmet, I usually heat these up then set aside to cool a little, though you don’t have to heat them before serving
- Now add in your cooked beetroot slices, the edamame beans and crumbled feta, then top with the toasted pumpkin seeds and chopped herbs, followed by a good pinch of flakey salt
- Serve with a wedge of lemon each
Fuel your body happy 