Recipe: The Sussex Superfood Salad

Share on Facebook2Tweet about this on TwitterPin on Pinterest0Email this to someone

With Summer* in full swing, everyday is the perfect day for a scrumptious salad to perk you right up and we think that our Signature Superfood Salad does just that! It is the perfect dish to make for BBQ’s, Summer parties or your lunch in work to give your colleagues food envy. Don’t forget to let us know how you got on over on our Facebook and Twitter pages!

The Sussex- Superfood Salad

Sussex “Superfood” Salad: Serves 1

Prepared by The Sussex’s Head Chef Dave Coffey

Ingredients:
• 100g – Washed Salad leaves
• 50g – Washed Baby spinach
• 1 Beetroot, (Buy fresh if available from your veg shop, otherwise buy the precooked vac-packed one. Definitely not from a jar in vinegar)
• 50g – Broccoli florets
• 30g – Quinoa (available from health food shops and some supermarkets)
• 25g Fresh blueberries
• 75g Happy Pear Bean Mix (Available from the Happy Pear in Greystones, some health food shops and specialist shops. The supermarkets have alternatives that are fine to use also)
• Juice of 1 Lemon
• 100 ml Extra Virgin Olive oil (You can also use an organic Rapeseed oil instead if you prefer)
• 3 – 4 Tablespoons of sunflower seeds toasted lightly
• 20g – Feta Cheese diced or crumbled up

Preparation:

• If you are cooking the beetroot wrap in it in foil unpeeled and roast in the oven for 1 to 1 ½ hours. You’ll know it’s cooked when a small knife or a skewer cuts easily into it.
• Remove foil and peel off the skin and allow cool. Slice into wedges.

• Blanch or steam the Broccoli keeping it very al dente. Put immediately into ice cold water to stop it cooking then strain off the water.

• Soak some Quinoa in cold water then boil for 15 to 20 mins. Strain and cool.

• For the dressing whisk lemon juice and Olive oil together. Add salt and pepper and some honey to sweeten

• Place some salad, spinach, broccoli, quinoa & Happy pear mix in a bowl and pour over the dressing.

• Mix the salad well and place in a serving bowl. Scatter the beetroot, blueberries and toasted sunflower seed over the top. Finally add the Feta cheese.

Serve & enjoy!

(*our beautiful rainy days that we are blessed with here in Ireland)

 

 

Share on Facebook2Tweet about this on TwitterPin on Pinterest0Email this to someone

Leave a Reply

Your email address will not be published. Required fields are marked *

Top