Easy Jewelled Winter Salad
Total Time
20 minutes
Prep Time
0 seconds
Cook Time
20 minutes
Rating
0 out of 5 stars
(0)
Ingredients
4 servings
- 3.5 oz quinoa
- 2 handfuls of sunflower seeds
- large handful of shelled pistachios
- 1 fennel bulb
- ½ lemons
- 1 head radicchio
- 2 large handfuls of soft herbs
- 5.3 oz pomegranate seeds
- pinch of flaky sea salt
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Preparation
Step 1
Place the quinoa in a medium saucepan with 250ml / 8.5 fl oz water. Bring to a gentle simmer and cook uncovered for 10–12 minutes, until the water is almost all absorbed. Then turn off the heat, cover and leave to steam in the residual heat for a further 5–7 minutes.
Step 2
While the quinoa is cooking, preheat the oven to 140°C fan / 290°F. Put the sunflower seeds and pistachios on a small baking tray and spread out evenly. Place in the oven for 8–10 minutes until golden. Remove the tray from the oven and, once cool enough to handle, roughly chop and set aside.
Step 3
In a large bowl, toss the fennel in the lemon juice to stop it discolouring. To the same bowl, add the radicchio, herbs, ¾ of the pomegranate seeds, the cooked quinoa and a large pinch of sea salt flakes.
Step 4
In a small bowl, whisk together the dressing ingredients. Pour over the salad and toss everything together.
Step 5
To serve, tip the salad into a large salad bowl or serving dish and scatter over the remaining pomegranate seeds and fennel fronds.
Step 6
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