It has been a busy month of cooking for me, I spent the last two weeks in beautiful France near the Loire Valley and now I'm in stinking Sussex where my tan is fading along with my will to live. My breaks between cooking meals are no longer spent on a deck chair in the sun reading 50 shades of soft porn so I have started an internet shopping habit instead.
I have been a bit lazy on the photo taking of the millions of salady lunches but here is one new one that I am digging right now. The red rice and quinoa can sometimes be hard to find in the supermarkets but Waitrose has them or health food shops probably do too.
serves 4
200g quinoa
200g camargue red rice
zest and juice of 1 orange
zest of 1 lemon
1 ripe avocado
200g radishes sliced any way you like
1 heaped teaspoon ground cumin
handful of basil leaves torn
50ml good olive oil
pinch of chilli flakes
salt and pepper
Cook the quinoa and rice separately with plenty of water following the pack instructions, drain and rinse under cold water in a fine sieve and leave to dry.
Bring a pan of water to the boil and cook the broad beans for about a minute then drain immediately and refresh with cold water. Gently pod the broad beans into a bowl throwing away the skins.
Mix the rice and quinoa together in a bowl and mix through the olive oil, cumin, basil and chilli flakes and plenty of seasoning. Then add the zest and juices from the lemon and orange.
Throw in the sliced radishes, cube the avocado and squeeze a little lemon over.
Gently mix together with your hands so not to break up the avocado. This is not an exact recipe so add whatever else you like would be great too with roasted peppers, tomatoes, nuts added.
I have been a bit lazy on the photo taking of the millions of salady lunches but here is one new one that I am digging right now. The red rice and quinoa can sometimes be hard to find in the supermarkets but Waitrose has them or health food shops probably do too.
200g quinoa
200g camargue red rice
zest and juice of 1 orange
zest of 1 lemon
1 ripe avocado
200g radishes sliced any way you like
1 heaped teaspoon ground cumin
handful of basil leaves torn
50ml good olive oil
pinch of chilli flakes
salt and pepper
Cook the quinoa and rice separately with plenty of water following the pack instructions, drain and rinse under cold water in a fine sieve and leave to dry.
Bring a pan of water to the boil and cook the broad beans for about a minute then drain immediately and refresh with cold water. Gently pod the broad beans into a bowl throwing away the skins.
Mix the rice and quinoa together in a bowl and mix through the olive oil, cumin, basil and chilli flakes and plenty of seasoning. Then add the zest and juices from the lemon and orange.
Throw in the sliced radishes, cube the avocado and squeeze a little lemon over.
Gently mix together with your hands so not to break up the avocado. This is not an exact recipe so add whatever else you like would be great too with roasted peppers, tomatoes, nuts added.