248 330
RECIPE
SWAP
THE GREAT
Most of us have our go-to recipes, be it for
a mid-week lunch, a dinner party pleaser or
a sumptuous cake that Nigella Lawson would
be proud of. In case you’re stuck in a food
rut, however, here are some of our readers’
fail-safe recipes from around the world to add
your repertoire. Bon appétit!
DINNER
SUPERFOOD SALAD
Serves 6
Nadia Shepherd,
New Zealand
“I go back to this yummy
salad recipe (adapted
from Café Leon) time
and time again. Whether
I prepare it as a healthy
midweek dinner for my
family or serve it as lunch
for my friends, it never
fails to impress and
always leaves everyone
asking for more!”
Ingredients:
• 3 salmon fillets, bones removed
• Olive oil
• Salt and pepper
•
½
cup of quinoa
• 1 small head of broccoli, cut into small florets
• 1 cup of blanched fresh or frozen peas
• 1 cucumber cut into chunks
• 1 packet of baby spinach leaves
• 1 punnet of snow pea sprouts
• 1 punnet of alfalfa sprouts
• small handful of flat-leaf parsley, roughly chopped
• small handful of mint, roughly chopped
• 120g of soft goat’s cheese, crumbled
• small handful of toasted seeds (pumpkin, sunflower,
sesame etc.)
Aioli Dressing:
•
¼
cup mayonnaise
• 1 clove garlic, minced
• 2 tablespoons lemon juice
• salt and pepper to taste
Directions:
1. Preheat your oven to 180 degrees Celsius. Season salmon
in a baking dish with olive oil, salt and pepper. Bake for
15 to 20 minutes. Remove from oven and allow to cool.
2. Put the quinoa in a small pan. Cover with cold water, add
a couple of centimetres’ more water, then let it gently
simmer until the water has gone – about 15 minutes. Fluff
quinoa with a fork, remove from heat and allow to cool.
3. Blanch the broccoli and peas in boiling water, drain and
allow to cool.
4. Whizz together the aioli dressing ingredients. Now start
building the salad in layers, beginning with a bed of
spinach leaves and sprouts. Build it up and incorporate
the salmon (use a fork to flake it away in generous chunks
from the skin), cucumber, quinoa and broccoli. Lastly add
the peas, herbs, goat’s cheese and seeds.
5. Dress with aioli, season with a touch more salt and pepper
and serve.