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Super food salad with sweet corn, roasted vegetables and flaked almonds Recipe

Ingredients for people

  • Quinoa : 300 g
  • Courgette(s) : 2 whole
  • Red pepper(s) : 2 whole
  • Spring onion(s) : 6 whole
  • Flaked almonds : 50 g
  • Salad crisp sweetcorn (140g) : 1 whole
  • Flat leaf parsley : 14 sprig
  • Lemon(s) : 1 whole
  • Olive oil : 2 Tbsp
  • Garlic clove(s) : 1 whole
  • Smoked sea salt : 2 pinch(es)
Method
  • 1

    Preheat the oven to 180'C.
    Cook the quinoa in boiling water for 10-15 minutes or until tender. Drain and allow to cool.
    Whilst the quinoa is cooking cut the red peppers and courgettes into dice.
    Pick and roughly chop the parsley.
    Toast the flaked almonds in the oven for 10 minutes or until golden brown.
    Crush the garlic clove.
    Zest and juice the lemon.
    Thinly slice the spring onions.
    Drain the sweetcorn.

  • 2

    Cook the courgette dice in a hot frying pan with a tablespoon of olive oil until soft and nicely caramelised and transfer to a mixing bowl.
    Cook the red peppers in the same way and add the garlic. Cook for a further 30 seconds and then add to the mixing bowl.
    Add the quinoa to the vegetables, stir well and then add the sweet corn, spring onions, flaked almonds and parsley. Season with salt and pepper and finish with the lemon zest and lemon juice.

Chef's tip

«Add other super foods such as watercress, beetroot, nuts and pomegranate to make this a extra healthy mid week supper.»

Super food salad with sweet corn, roasted vegetables and flaked almondsSuper food salad with sweet corn, roasted vegetables and flaked almondsSuper food salad with sweet corn, roasted vegetables and flaked almondsSuper food salad with sweet corn, roasted vegetables and ...

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(1 vote)

  • Preparation  10mins
  • Cooking time  20mins
  • Rest time  0h

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