Savoury

Spring Green Salad

Spring has sprung

And that means new and delicious vegetables to include into each meal and out goes the heavy warning foods for lighter spring dishes.

This spring salad combines wonderful roasted new potatoes, sweet peas, griddled courgette, with wonderful green leaves and some delicious protein rich quinoa for a wonderful hearty but light meal.

Did you know that new potatoes contain vitamin B1 (thiamin), which our bodies need to help release energy from carbohydrates and is needed for healthy heart function. Potatoes contain other B vitamins too, including folic acid, plus potatoes are rich in compounds like flavonoids, carotenoids and phenolic acids.

Add in those amazing spring peas which are loaded with protein, fibre as well as vitamin C for immune health.

Quinoa is packed with plant based protein boasting all of the essential amino acids our body needs and not forgetting the fibre and B vitamins.

Spring is about keeping it simple, with nourishing ingredients with colour and diversity and of course all the wonderful greens

Spring Salad

1/2 cup @britishquinoa quinoa
1 cup water
Salt
1 large gem lettuce
2 cups spinach
1 lemon
Salt
1 pack baby new potatoes
1/2 cup peas (cooked)
1 courgette
1 avocado
Herby pesto
@linwoodshealthfoods Hemp seeds

In a pan over a medium heat, add a little olive oil and then add the quinoa and toast for around a minute

Add in the boiling water, along with a good pinch of salt and pop a lid on the pan abs reduce the heat to low and cook for around 20 minutes or until all the water is absorbed.

Turn the heat off and leave the lid on for approximately 5-10 minutes (this helps to keep the quinoa fluffy)

Cut the potatoes in half and Par boil the until slightly soft

Drain and place on a baking tray abs drizzle with olive oil and salt and place into a pre heated oven at 200c and cook until crispy and golden

Heat a little olive oil in a griddle pan and once hot, cook the sliced courgette.

Cut the gem lettuce and place in a bowl along with the spinach. Drizzle with the lemon juice, salt and some extra virgin olive oil.

Add the quinoa to the bowl and mix through the lettuce.

Top with the peas, griddled courgette, roasted new potatoes and sliced avocado.

Drizzle with pesto, extra virgin olive oil, a squeeze of lemon juice and some hemp seeds