I hesitated over another salad recipe, but your requests aren’t to be ignored, and this may be our last chance to bank immune boosting ingredients before hitting mince pie debauchery.
This is my fail-safe dish that I never seem to tire of; post yoga or alcohol, it somehow always hits the spot. It’s the contrast of complete protein grain quinoa, against the peppery rocket; crunchy seeds against creamy feta. Popping, salty, nuttiness.
160g mixed leaves, including rocket
100g cooked quinoa
100g cooked puy lentils
150g peas (frozen & de-frosted also good)
80g sun dried or roasted tomatoes, chopped
80g feta, chopped
4 tbsp toasted seeds
- Place leaves in serving dish and top with quinoa, lentils, peas, tomatoes and feta, in that order.
- Drizzle over vinaigrette and top with toasted seeds.
- Serve as a main dish or side salad. I often add a dollop of hummus or garam masala roasted chicken – super easy, watch this space.
Papa Garcia’s tortilla (tor-tee-ya) / Spanish omelette next week, carb lovers!
180g PP: Kcals 248 Protein 9g Carbs 16g OwS 3g Fat 17g Sat. fat 4g Salt 0.5g