This is a great, versatile salad to incorporate into your salad repertoire. It can be served as an entree, side salad or as the main event, as the presence of quinoa, as a complete protein, makes it a filling and well rounded dish.
1 head of broccoli
½ red onion, finely sliced
2 tbsp capers
½ cup quinoa, dry
¼ cup slivered almonds
Zest of ½ lemon
1 head of baby cos lettuce, roughly chopped
Pinch of salt & white pepper
1 clove garlic
3 tbsp tahini
Juice of ½ lemon
¼ cup warm water
1 tsp extra virgin olive oil
Pinch of salt
Cut the broccoli head into florets and set aside the stalk.
Place in a baking tray and drizzle with olive oil, add a sprinkle of salt & pepper and grate over the lemon zest with a microplane or fine grater.Bake in the oven at 180 degrees for 20-25 minutes until lightly charred.
While the florets are baking put the quinoa on to cook. Add the quinoa to a heavy based saucepan with 1 cup of water. Cover, bring to the boil, reduce to low for 10 minutes and then leave on the lid for a further 5 minutes.
Peel the broccoli stalk and finely slice. Place into a salad bowl and toss with capers, red onion, cos and almonds and place in the fridge until ready to use.
When the quinoa and broccoli are cooked, allow to cool and toss with the rest of the salad.
To prepare the dressing
You can toss everything into a food processor or blender, but I find that a mortar and pestle allows a lot more control over the consistency and gives you a glossier finish.
To make in a mortar and pestle follow these steps:
Add in the garlic clove with a little salt, and smash up until minced.
Add in the tahini and mix to combine.
Add in the lemon juice and mix. At this stage the mix will start to look lumpy, don’t worry!
Add in the olive oil and mix to combine.
Slowly add in the warm water, 1 tbsp at a time. This is when your tahini sauce should start to come together. You’ll be able to control how thick or thin you want it by slowly adding in the water and continuing to mix.
To bring the salad together toss the quinoa and broccoli through the raw vegetables, drizzle with the tahini dressing and serve.
This salad serves 4.