Spring green salad recipe

Whether you like your salad warm or cold, this spring green salad recipe is perfect for seeing in the warmer weather. Serves 6.

Ingredients

90g brown rice

90g tricolore quinoa (you can use plain too)

Pinch salt

125g long asparagus

100g Tenderstem broccoli

1 onion

1 courgette

2 cloves garlic

2tbsp olive oil

50g spinach

60g peas

2tsp powdered vegetable stock (such as Bouillon)

1tbsp dried basil

30g pumpkin seeds

35g sunflower seeds

1tbsp verbena harissa

1tbsp rose harissa

Juice of 1 lime

Fill a large pan with water and place onto a medium heat. Bring to a boil and add in the quinoa, rice and a pinch of salt. Cook for 20-25 minutes to get your desired texture.

Next, add the onion, courgette and garlic cloves into a food processor, and blitz until finely chopped. Then, add them into a large wok/frying pan with the 2tbsp oil on a medium heat. Fry for about 3-4 minutes, until they turn golden. Be careful not to stir too much as this can cause the courgette to release too much water.

Next, chop the broccoli and asparagus into thirds or quarters – depending on their length. Add them into the pan and continue to cook.

When there are a few minutes left for the grains to cook, add the spinach, peas, pumpkin seeds, sunflower seeds, vegetable stock, basil, verbena harissa and rose harissa in with the vegetables. Stir together. When the grains have cooked, remove them from the heat and drain.

Then, when the vegetables have cooked enough for your liking and flavours have developed, remove them from the heat, and add in the grains followed by the lime juice.

Stir all of the ingredients together until well mixed, and serve – or move into the fridge to enjoy cold later.

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