Sam our head chef has given us a recipe for a beautiful summer salad to enjoy as a meal or as a great accompaniment for a summer BBQ.
120g of quinoa with 500ml of boiling water
100g of hazelnuts
1 small cucumber
A small handful of coriander
1 bunch of asparagus,trimmed (blanched in salted water for 3 minutes then placed into iced water.)
For the dressing
1 tbsp of tahini
3 tbsp of olive oil
2 tbsp of sesame oil
Salt and pepper
Place the quinoa in a pan with the boiling water and a little salt.
Let the quinoa boil for a minute or two, then place the lid on the pan and let it simmer for another 10 to 15 minutes, until all the water has been evaporated and the quinoa is fluffy but not mushy.
While the quinoa cooks put the hazelnuts in a baking tray and let them bake for about 10 minutes until they’re crunchy & golden
Then slice the cucumber lengthways into quarters, then into eights. Slice out the seedy central part of the cucumber and then slice the eights into thin pieces.
Take the pomegranates seeds out of the pomegranate – I like squeezing all the juice out too and adding this to the dressing.
Finely chop the coriander. Mix the dressing together in a bowl . Once the quinoa has cooked and cooled place it in a bowl with the hazelnuts, pomegranates, coriander, asparagus and cucumber, pour the dressing on the top and then mix it all together with a little salt and pepper.