This recipe was created by Kali Hamm, a veg scheme member and plant-powered chef. Follow her at kalicooking.com, on twitter and instagram
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Packed with fresh vegetables and mixed grains this salad makes a fun filling meal, full of flavours and goodness. Feel free to substitute the veg for what you have in the fridge. Grains are also interchangeable: just cook according to packet instructions.
Serves 2
100g farro
60g quinoa
150g broccoli, broken into florets
1 small courgette
½ fennel
20g fennel fronds if still attached to the fennel or dill
20g parsley
50g salads leaves
about 4 tablespoon dressing
50g roasted almonds
Salt & pepper to taste
Dressing
juice of 2 limes
2 tsp Dijon
2 tbsp nutritional yeast
150ml olive oil
pinch salt & fresh pepper
Cook both your quinoa and faro separately.
Quinoa, rinse and cook with 450ml water and pinch of salt, bring to the boil, cook for 15 minutes until liquid absorbed. Leave lid on for another few minutes and fluff with a fork.
Farro, rinse and cover with 450ml water and a pinch of salt, cook as you do the quinoa but for about 30 – 40 minutes until water is absorbed.
While these are cooking prep the rest of your salad.
Roast the almonds, at 160c for 15 minutes. Make the dressing by blitzing everything together in a blender or shake in a jar.
Steam the broccoli, just for a few minutes so it's still crunchy. Finely slice the fennel. Roughly chop the herbs and the almonds. Once the grains are cooked and cooled slightly, mix all the ingredients together, dress and taste for seasoning.
