If you’re looking for a Summer salad idea then look no further! Here’s a recipe for one that I made almost by accident this week (I had a few ingredients in my fridge that were about to go off so I threw them altogether). This salad is fresh, vibrant, tasty and very very healthy and combines pomegranate, sweet potato and quinoa to make a modern tabouli style salad. It’s really easy to make as its one of those chop it all up and throw it together kind of things! I served it with dukkah crusted chicken (which I just baked in the oven, so no oil required at all) and it was such an amazing, flavoursome dish. Great for BBQ’s too! If you’re unsure about where to buy quinoa, most supermarkets sell it now but it can also be purchased from health food stores. Its similar to couscous but is a grain as opposed to being made from wheat, so is suitable for people on a gluten free diet. It’s very easy to cook, simply bring to the boil in water and simmer away (takes about 15 mins depending on quantities) and can be purchased in a variety of colours, any of which are perfect for this recipe. Give it a go, you might be surprised by the taste! Hope you enjoy it as much as I did!!
What You’ll Need:
1 cup cooked Quinoa (Follow packet instructions and then allow to cool)
1 Sweet potato (peeled and diced then bake in the oven until soft)
1 tsp ground Cumin
1 bunch flat leaf Parsley (roughly chopped)
3 Spring onions (finely sliced)
1 can of Chickpeas (rinsed)
1/2 lemon juiced
1 Pomegranate (seeds removed)
Salt and Pepper to taste
What I Did:
1. Combine all your ingredients in a bowl together and toss lightly. Check your seasonings and add more lemon juice/salt/pepper/cumin as you’d like. You can also drizzle with some olive oil for a lovely rich flavour. Serve as a side dish for chicken or red meat or use for your lunches during the week.
You could serve this salad warm but be mindful that your parsley doesn’t wilt (let the quinoa cool slightly before putting it altogether). Tomatoes are a lovely addition and my favourite are the cherry type and pumpkin could also be used if you don’t like sweet potato.
(NB A helpful way to remove the seeds from the pomegranate is to tap it firmly all over the outside before you cut it. Using a wooden spoon is a good idea. This will loosen the seeds so that when you do cut it in half, they should fall out easily when the pomegranate is lightly squeezed. Be careful not to get juice on your clothing though as it will stain very easily. I have read that vinegar helps to get it out)