Fennel, Avocado & Pomegranate Summer Salad
Total Time
30 minutes
Prep Time
0 seconds
Cook Time
30 minutes
Rating
0 out of 5 stars
(0)
Ingredients
2 servings
- 1.5 oz quinoa
- 1 ripe avocados
- 1 fennel bulb
- 1 x 12 oz tin sweetcorn
- 12 broad bean pods
- 2 lemons
- 1 tablespoon dried thyme
- 1 red pepper
- 1 large handful of dill
- 1.8 oz pine nuts
- 1 large handful pomegranate seeds
- 1 large handful of blanched hazelnuts
- 1 tablespoon olive oil
- pinch of sea salt & black pepper
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Preparation
Step 1
Preheat oven to 200°C / 180°C fan / 400°F.
Step 2
Slice the fennel into quarters and then halve them again. Place on a baking pan with a drizzle of the olive oil and salt. Bake for 35-40 minutes until soft.
Step 3
Place the sweetcorn and pine nuts on a separate baking tray, drizzle with olive oil and a sprinkle of salt. Bake for 5-10 minutes until golden brown.
Step 4
Once you’re ready to eat: cook the quinoa. Simply place the grain in a saucepan and fill with ⅔ of a cup of boiling water, a sprinkling of salt and a squeeze of lemon juice.
Step 5
Simmer for 12-15 minutes until the grains are soft and delicious but not too gluey and stuck together. You may need to add more water to the pan as it cooks, so keep an eye on it.
Step 6
While the quinoa cooks, cut the red pepper, remove the seeds inside and then cut into cubes before placing these in a bowl.
Step 7
Cut the avocado into cubes, discarding the skin and the stone.
Step 8
Add the avocado to the red pepper and pour in the sweet corn and pine nuts.
Step 9
For the beans you need to shell them, remove the beans and place these in a steamer for five minutes.
Step 10
Then pop the beans out of their skin and add them to the pepper, avocado and corn.
Step 11
Squeeze the remaining lemons and pour this over the vegetables along with the thyme, dill and salt.
Step 12
Once the quinoa is cooked and has cooled for a few minutes add it to the bowl along with the fennel.
Step 13
Mix everything together, add the pomegranate seeds and hazelnuts, then sprinkle some pepper, leftover dill over the top.
Step 14
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