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
100g red quinoa
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
2tbsp maple syrup
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
Total fat: 3g
Total carbs: 62g