You need to try our new Drool-Worthy Superfood Salad
Superfood Salad with Quinoa
Our Chefs have supercharged the menu at Zero Degree with this new Superfood Salad. We love it so much we have decided to share the recipe with you all to try at home.
This Superfood Salad offers a bounty of superfoods all on one plate. It’s packed full of great veggies (many of which are grown in our Secret Garden), and high-fibre quinoa. This easy-to-make salad is nutritious, delicious and super-satisfying.
Salad Recipe
Serves 2 / Cooks in 40 minutes
Ingredients:
8g Pomegranate Seeds
45g Quinoa – cooked & rinsed
35g Iceberg lettuce & 35g Romain lettuce
15g Spinach & 15g Chinese Kale
55g Beetroot & 55g Pumpkin (with skin on)
20g Cherry tomatoes (halved)
45ml Lemon dressing
1 pinch Chai, flax, pumpkin & sunflower seed mix
1 pinch Sea Salt & 1 pinch ground black pepper
Method:
Preheat the oven to 200°C/400°F/gas 6.
Chop the pumpkin & beetroot into 0.5cm chunks. Place into a roasting tray with a drizzle of olive oil and a little sea salt and black pepper, then toss well.
Spread out into an even layer and place in the hot oven for 15 to 20 minutes, or until golden and crisp.
Meanwhile, cook the quinoa in boiling salted water according to the packet instructions.
Slice the broccoli into small florets, then halve and finely slice the stalk. Place into a heatproof colander and rest it over the quinoa pan. Cover and steam for 5 minutes, or until just tender.
Rinse the Chinese kale. Place into a heatproof colander and rest it over the quinoa pan. Cover and steam for 3 minutes.
Rinse the spinach. Place into a heatproof colander and rest it over the quinoa pan. Cover and steam for 3 minutes.
Once cooked, drain and rinse the quinoa under cold running water then leave to cool. Remove the beetroot & pumpkin from the oven and leave it to cool, too.
Meanwhile, toast the seed mix in a dry frying pan over a medium-high heat for 2 to 3 minutes, then transfer to a pestle and mortar and crush lightly.
Halve the pomegranate & set aside the seeds.
Combine the lettuce, quinoa, broccoli, spinach, kale, pumpkin, beetroot & cherry tomatoes into a serving bowl.
Lightly season with freshly ground black pepper & sea salt
Sprinkle with toasted seed mix & pomegranate seeds then serve with Lemon Dressing.
Lemon Dressing
Ingredients:
75ml Fresh lemon juice (remove pips)
15ml White balsamic vinegar
200ml Extra Virgin olive oil
Method:
In a small bowl, whisk together the lemon juice, white balsamic, salt & pepper.
Add the oil in a slow stream, whisking constantly until the dressing is well blended.
Drizzle over salad.
*Dressing can be prepared ahead and refrigerated in an airtight container for up to 7 days
Superfoods are known for being nutrient-dense and good for health. They can give your diet a healthy boost, while reducing your risk of heart disease, memory loss, and other health problems. These foods pack a big nutritional punch. They're strong sources of vitamins, minerals, fiber, and other nutrients.
