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Summer sensations
 Feta & Pomegranate Salad
Salad ingredients:
100g red quinoa
Small bag of mixed leaves
1⁄2 butternut squash peeled & cubed
1 red pepper – deseeded & cut into 1 cm squares 1 yellow pepper – deseeded & cut into 1 cm squares 1 large or 2 small carrots peeled & grated
1⁄2 pomegranate – deseeded (or pre prepped seeds) 2 tablespoons pumpkin seeds – toasted
50g dried cranberries
2 large pinches freshly chopped parsley
200g feta cheese - into 1 cm cubes (or if you prefer you can crumble it on)
(You can substitute vegan feta or avocado)
For the dressing:
100 ml Olive Oil
Lemon – juice and zest
1⁄2 teaspoon ground cinnamon
1⁄2 teaspoon ground all-spice
1 clove garlic VERY finely crushed
1 tablespoon pomegranate molasses 1 teaspoon maple syrup
Roast the squash for 12 minutes with a little oil at 200 degrees centigrade, after 5 minutes add the peppers for the remaining 7 minutes. Cook the quinoa as per the packet instructions.Whilst this is cooking prepare all your other ingredients. When the quinoa is cooked put it
in a sieve & run cold water through it to cool it down. Leave to drain for a few minutes – soggy salad is not good! Use this time to make your dressing – put all the ingredients into a jug & blitz with a stick blender.
To assemble:
Choose a plain plate to set this off
– I like black best, then add the ingredients in this order. Try to ensure each layer is partially visible to give the best colour impact.
Roasted Veg
Cranberries DRESSING Pumpkin seeds Parsley Pomegranate seeds
  32 ISSUE 92 JULY/AUGUST 2022

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