A Healthy Lunch

Quinoa tabbouleh

 

 

Ingredients

• 100g dried quinoa

• 75g parsley, roughly chopped

• 300g tomatoes, cut into 1cm dice (no need to remove the seeds)

• 100g cucumber, cut into small dice

For the dressing

• 1 tbsp olive oil 

• 2 tbsp balsamic vinegar 

• juice and zest ½ lemon 

• drop of vanilla extract

• 1 tsp rice syrup or agave

• pinch of Himalayan pink salt

• ½ garlic clove, crushed

• 50g salad leaves, to serve

  Method

  1. Cook the quinoa following pack instructions, then set aside to cool.

  2. Make the dressing by adding the olive oil, vinegar, lemon juice, vanilla extract, rice syrup, pinch of salt and garlic into a jug and whisk until smooth. Mix this into the quinoa and mix together with all the other ingredients. Serve on a bed of salad leaves.

   

   

   

   

 

 

 

 

 

First off...

This s a blog about cooking and different kinds of cuisines around the world. 
Firstly, I would like to start witha simple recipe.

Minted melon, tomato & prosciutto salad

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients

• about 500g different-coloured heirloom tomatoes, chopped into large chunks (smaller ones left whole or halved)
• 1 Charentais melon, segmented and cut into chunks roughly the same size as the tomatoes
• 12 slices prosciutto- the best you can afford
• handful mint, leaves picked, shredded
• crusty bread, to serve
• For the dressing
• 1 ½ tbsp Sherry or red wine vinegar
• 3 tbsp olive oil 
• 1 tsp honey  

 
 Method

1. To make the dressing, whisk all the ingredients together in a bowl and set aside.
2. Toss the tomatoes and melon together in a bowl with a little dressing, some sea salt and black pepper. Loosely lay the prosciutto over a platter and pile the tomatoes and melon on top. Drizzle with extra dressing, scatter with mint and serve straight away with crusty bread.