summer salad

Summer salad with broad beans, sweet pomegranate & quinoa

Lunch

Summer salad seems like a perfect option now when the weather is so hot. Make sure you make the most of what the season has to offer. The green vegetables, tomatoes and pomegranate taste the best this time of the year.

Prep time: 15min  |  Cooking time: 30min  |  Serves: 2
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Ingredients

100g red quinoa

50g radish

150g broad beans (from the pod)

100g sugarsnap peas

30g fresh garden peas (from the pod)

40g lambs lettuce

80g piccolo tomatoes

20g spring onions

1 pomegranate

1 lemon

2tbsp maple syrup

Method

Cook quinoa in the small sauce pan for approx 20 minutes, then drain and set aside.

Remove the broad beans from the pods and boil in the small saucepan for approximately 5 minutes. Using the same saucepan cook the sugarsnap peas for 2-3 minutes.

In the large serving bowl combine quinoa, lamb lettuce, chopped radish & spring onion, halves of tomatoes, broad beans and garden peas (removed rom the pods).

Mix the summer salad with maple syrup and fresh lemon juice. Top it with the pomegranate

Serve the summer salad with cold sparkling water or freshly made lemonade.

Nutritional Estimates Per Serving

Calories: 309
Total fat: 3g
Total carbs: 62g
Fiber: 12g
Protein: 14g

summer salad 3