Foodie Friday #3 – Super Salad
It's Foodie Friday! Sack off sad salads and try this idea for a luxury office lunch! Nick and David, take it away…
Hit the play button below to see how Nick and David make a super salad! The full recipe is just here.
Nick says…
It's Foodie Friday! I have a real passion for food, and having owned quite a few restaurants over the years I've picked up some great cooking tips.
Over the next few weeks we'll be giving you some quick and easy ways to make the food you cook every day at home even tastier.
Have a go and let me know how you get on!
David Moore
David Moore has been a prominent figure in the food industry since starting his career at The Box Tree, Ilkley over 30 years ago. He followed The Box Tree with a 6 year stint at Le Manoir aux Quat Saison in Oxford with Raymond Blanc, before founding Pied à Terre in 1991. L’Autre Pied followed in 2007 and a pop-up, Pieds Nus, in 2013.
Ingredients
- 100g quinoa
- 3 carrots
- Pine nuts
- Fresh beetroot
- Bunch of spring onions
- Fresh mint
- Olive oil
- Lemon juice
- Mirin
- Sushi vinegar
- Feta cheese
- Salt and pepper
Method
- Rinse the Quinoa and tip into a saucepan. Bring to the boil and simmer in salted water for 15 minutes
- Grate the carrots
- Add chopped beetroot
- Toast the pine nuts in a pan for 30-40 seconds and add to the salad
- Add chopped spring onions and fresh mint
- Season with salt and pepper
- Add mirin and sushi vinegar
- Zest and juice half a lemon
- Add olive oil
- Add the Feta cheese
- Drizzle olive oil to taste