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Enjoy a nutritious recipe from an exclusive collection created for Robert Welch by London based chef Georgina Davies. Use seasonal ingredients to refresh this salad by mixing in your favourite vegetables and using what you have in the fridge!
Although a vegetarian recipe, the quinoa in this salad provides a big hit of complete protein making it a great lunch or dinner option. Massaging the kale with the olive oil and lemon juice might sound totally mad but it really works to soften and break down the leaves, making them a lot easier to digest. The blackberries add an amazing tangy but sweet note to the dressing, make a big jar of it and use it to dress any salad or vegetable dish.
Serves 2 as a main meal | V | GF | DF
For the Salad:
- 150g cooked quinoa
- 2 tsp coconut oil
- 1 medium parsnip - peeled and roughly chopped
- 2 medium carrots - peeled and roughly chopped
- 150g brussel sprouts, halved
- A handful of sunflower seeds
- A handful of pumpkin seeds
- A handful of pomegranate seeds
- 100g kale
- 3 tbsp olive oil
For the dressing:
- Juice of 1 lemon
- 1⁄2 a small garlic clove, crushed
- 100ml olive oil
- 1⁄2 tsp Dijon mustard
- 1 handful of blackberries
Heat the oven to 180°C. Put the carrots, parsnips and brussel sprouts in a roasting tin with the coconut oil and season well. Roast for 25-35 minutes. In a large bowl mix the kale, olive oil and lemon juice and massage well with your hands for a couple of minutes until the leaves have softened and darkened in colour. Place all the dressing ingredients into a blender and pulse until smooth.
Combine the quinoa, roasted parsnips, carrots, sprouts and kale. Sprinkle over the pomegranate, pumpkin and sunflower seeds and serve with the blackberry dressing.
Delicious served warm or cold. Keeps well in the fridge for 2-3 days.