Technicolour Super Salad
Watermelon radishes are the showstopper in this salad. Radishes have cancer preventive, anti-inflammatory and anti-oxidant properties, while chicory (AKA endive) is a bitter leaf that stimulates digestion, helping to break down food in the stomach. Both of these veggies also work to stimulate the liver and support detoxification.
Meanwhile, avocado contains oleic acid, a mono-unsaturated fat, which helps us absorb anti-oxidants from other foods. The bright green broad beans add protein and are a source of fibre, essential for healthy digestion.
And last but not least, although it's the least exciting colour in this salad, the quinoa does more than add bulk, crunch and a nutty flavour. Quinoa is different to other grains because its seeds are much more nutrient dense. A complete protein, it contains all the essential amino acids our bodies need to function. It's also high in anti-oxidants and anti-inflammatory nutrients.
250g removed from pods broad beans
1 head red chicory
4 tablespoons extra virgin olive oil
To taste salt & pepperShop this recipe
1. Preheat the oven to 350 degrees fahrenheit.
2. Cook the quinoa in 1.5 cups boiling water with a pinch of salt. Bring to boil then simmer until all water absorbed, which should take around 15 minutes. Leave to cool.
3. Blanch the broad beans in boiling water for 2 minutes. Rinse in cold water, drain and pop the beans out of their skins.
4. Wash, then mandolin or very thinly slice the radishes. Remove the outside leaves of the chicory and cut the bulb in half lengthways and again into quarters. Separate the leaves from the bulb and wash well. Finely chop the spring onion and slice the avocado into small wedges.
5. Assemble the salad ingredients in a large bowl. Combine the dressing ingredients (lemon juice, olive oil, apple cider vinegar, and salt & pepper) and add to the bowl. Mix well and serve. Leftovers will keep in the fridge for up to 2 days.