I hesitated over another salad recipe, but your requests aren’t to be ignored, and this may be our last chance to bank immune boosting ingredients before hitting mince pie debauchery.

This is my fail-safe dish that I never seem to tire of; post yoga or alcohol, it somehow always hits the spot. It’s the contrast of complete protein grain quinoa, against the peppery rocket; crunchy seeds against creamy feta. Popping, salty, nuttiness. 

Feeds 6

 

Ingredients

160g mixed leaves, including rocket
100g cooked quinoa
100g cooked puy lentils
150g peas (frozen & de-frosted also good)
80g sun dried or roasted tomatoes, chopped
80g feta, chopped
150ml vinaigrette
4 tbsp toasted seeds

Method

1. Place leaves in serving dish and top with quinoa, lentils, peas, tomatoes and feta, in that order.
2. Drizzle over vinaigrette and top with toasted seeds.
3. Serve as a main dish or side salad. I often add a dollop of hummus or garam masala roasted chicken – super easy, watch this space. 

Papa Garcia’s tortilla (tor-tee-ya) / Spanish omelette next week, carb lovers!

180g PP: Kcals 248  Protein 9g  Carbs 16g  OwS 3g   Fat 17g  Sat. fat 4g   Salt 0.5g