Superfood Salad

Serves 4-6

  • 150g quinoa
  • 500ml boiling water
  • 125g tender-stem broccoli
  • 50g frozen petit pois
  • Large handful of baby spinach leaves
  • 100g cucumber, watery centre removed and roughly diced
  • 2 medium cooked beetroot, peeled and diced
  • ½ red onion, finely chopped
  • 2 tbsp pumpkin seeds, toasted
  • 1 x 200g Jar Ocean Crown Cooked & Pickled Cockles, drained
  • Seeds from 1 large pomegranate

For the Orange Dressing:

  • Grated rind and juice from 1 large orange
  • 2 tbsp cider vinegar
  • 2 tbsp olive oil
  • 2 tbsp runny honey
  • I clove of garlic, crushed
  • Salt and freshly ground black pepper

METHOD

Rinse the quinoa well under cold water and cook according to the packet instructions in the boiling water. Drain well and cool.

Lightly steam the broccoli and peas (or blanch in boiling water for 1-2 minutes). Drain, cool and set aside.

Dice the cucumber and beetroot and finely chop the onion.

Toast the pumpkin seeds in dry frying pan.

Stir the broccoli, peas, spinach, cucumber, onion, beetroot and seeds into the quinoa.

Whisk all the dressing ingredients together in a small bowl.

Stir just enough dressing into the salad to lightly coat the ingredients and serve immediately sprinkled with Pomegranate Seeds.

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