Summer Salad

Name: Summer Salad
Ingredients: 100 grams red quinoa; 50 grams radish; 150 grams broad beans; 100 grams sugarsnap peas; 30 grams garden peas; 40 grams lamb lettuce; 80 grams cherry tomatoes; 2-3 spring onions; 1 pomegranate; 1 lemon; 2 tablespoons maple syrup; salt

12 ingredients

4 steps

Ingredients

100 grams red quinoa
50 grams radish
150 grams broad beans
100 grams sugarsnap peas
30 grams garden peas
40 grams lamb lettuce
80 grams cherry tomatoes
2-3 spring onions
1 pomegranate
1 lemon
2 tablespoons maple syrup
salt

Directions

1

Cook quinoa in the small sauce pan for approx 20 minutes, then drain and set aside.
2

Remove the broad beans from the pods and boil in the small saucepan for approximately 5 minutes. Using the same saucepan cook the sugarsnap peas for 2-3 minutes.
3

In the large serving bowl combine quinoa, lamb lettuce, chopped radish & spring onion, halves of tomatoes, broad beans and garden peas (removed rom the pods).
4

Mix the summer salad with maple syrup and fresh lemon juice. Top it with the pomegranate. Serve with cold sparkling water or freshly made lemonade.