Jims Summer Salad Food
SUPERFOOD SALAD
Full of great veggies and high-fibre quinoa, this easy-to-make salad is nutritious, delicious and super-satisfying. Top with juicy pomegranate seeds for a great burst of flavour.
Provided by Jamie Oliver
Categories Healthy lunchbox Vegetables Sweet potato Feta Potato Healthy meals Mains
Time 40m
Yield 6
Number Of Ingredients 18
Steps:
- Preheat the oven to 200°C/400°F/gas 6.
- Scrub and chop the sweet potatoes into 2.5cm chunks. Place into a roasting tray with the chilli flakes, ground coriander and cinnamon, a drizzle of olive oil and a little sea salt and black pepper, then toss well.
- Spread out into an even layer and place in the hot oven for 15 to 20 minutes, or until golden and crisp.
- Meanwhile, cook the quinoa in boiling salted water according to the packet instructions.
- Slice the broccoli into small florets, then halve and finely slice the stalk. Place into a heatproof colander and rest it over the quinoa pan. Cover and steam for 3 minutes, or until just tender.
- Once cooked, drain and rinse the quinoa under cold running water, then leave to cool along with the broccoli. Remove the sweet potato from the oven and leave it to cool, too.
- Meanwhile, toast the nuts in a dry frying pan over a medium-high heat for 2 to 3 minutes, then transfer to a pestle and mortar and crush lightly.
- Halve the pomegranate and squeeze half the juice into a large bowl. Add 3 times as much extra virgin olive oil, the lime juice and balsamic vinegar. Whisk well and season to taste.
- Add the cooled broccoli and sprouts to the dressing, then snip in the cress. Roughly chop the coriander (stalks and all), finely slice the chilli and add to the bowl along with the quinoa and sweet potato.
- Toss well, spread out on a serving platter, then scoop out and dot over the avocado flesh.
- Bash the reserved pomegranate half with a wooden spoon so the seeds come tumbling out and scatter these over the platter along with the nuts, snip the cress on top, then serve with the feta crumbled over the top.
Nutrition Facts : Calories 386 calories, Fat 18.4 g fat, SaturatedFat 3.3 g saturated fat, Protein 11 g protein, Carbohydrate 46.9 g carbohydrate, Sugar 11.3 g sugar, Sodium 0.7 g salt, Fiber 5.3 g fibre
SUMMER SALAD
A great little simple summer salad. If watching your sugar, use a sugar subtitled like Splenda, Truvia or Stevia.
Provided by Douglas Poe
Categories Vegetable
Time 25m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Heat sugar and vinegar until sugar dissolves.
- In a large bowl, combine rest of ingredients.
- Pour sugar/vinegar mixture over cucumber mixture. Mix well.
- Allow to set overnight or for at least 8 hours.
Nutrition Facts : Calories 130.8, Fat 0.5, SaturatedFat 0.1, Sodium 12.6, Carbohydrate 31.2, Fiber 2.9, Sugar 24.3, Protein 2.7
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