Salad Club: avocado, quinoa and broad bean
We’ve been inspired by the warming weather and the beautiful cookbook, Plenty.
Avocado, quinoa and broad bean salad (from Yotam Ottolenghi’s Plenty)
500g shelled broad beans (fresh or frozen)
2 medium lemons
2 small ripe avocados
2 garlic cloves, crushed
200g breakfast radishes, halved lengthways
50g purple radish cress (or small purple basil leaves)
1 Tbsp ground cumin
75ml olive oil
1/4 tsp chilli flakes
Salt and black pepper
1. Place the quinoa in a saucepan with plenty of water, bring to the boil and simmer for 9 minutes. Drain in a fine sieve, rinse under cold water and leave to dry.
2. Throw the broad beans into a pan of boiling water, bring back to the boil and immediately drain in a colander. Refresh with cold water and leave to dry. Then gently press each bean with your fingers to remove the skins; discard these.
3. Take the lemons and use a small, sharp knife to slice off the top and tail. Stand each on a chopping board and cut down the sides, following the natural curve, to remove the skin and white pith. Over a large mixing bowl, cut in between the membranes to release the individual segments into the bowl. Squeeze the juice from the membrane into the bowl with the segments.
4. Peel and stone the avocados. Slice thinly, then add to the bowl and toss to cover in the lemon juice. Once the quinoa is dry, transfer it to the bowl. Add the broad beans, garlic, radishes, half the radish cress, the cumin, olive oil, chilli flakes and some salt and pepper, if you wish. Plate and garnish with the remaining cress.
Simple as that, you can have a jam-packed healthy lunch, enjoyed by many, made by few. Take turns, try new things. You’ll be surprised by how invigorating a daunting recipe can be when tackled by a dedicated group of salad lovers. Go out and find them, every office has a smattering.
Already have a Salad Club? Send us some snaps.
Buy a copy of Yotam Ottolenghi’s Plenty.