This is a light and refreshing salad, packed with sharp flavours. It works well as a side but I think it packs enough punch to be served up as a starter by itself. The sumac offers the dish a hint of the Middle East but the Mustard plays the leading roll.
What you’ll need: (serves 4)
- 200g quinoa
- 4 shallots, thinly sliced into half moon crescents
- 1/2 teaspoon of caster sugar
- 1 tablespoon of sumac
- 3 tablespoons f red wine vinegar
- the juice of one lemon
- 1 tablespoon of Dijon mustard
- 2 tablespoons of olive oil
- a bag of wild rocket leaves
- some salt and pepper to season
- Place the shallots in a bowl along with the sugar, sumac and vinegar, mix well and set aside for the period of time it takes to cook the quinoa.
- Bring a small pan of water to the boil and cook the quinoa according to the instructions on the pack. Allow to cool.
- To make the dressing place the lemon juice and the mustard in a bowl and mix well. Sprinkle with a little salt and a good grinding of black pepper. Stir continuously as you add in the olive oil.
- Using a large mixing bowl mix the quinoa and the rocket leaves. Gently add the shallot mix, holding back some of the liquid if there is too much; you want about a tablespoon’s worth. Stir to combine before adding the dressing. Stir well!
Prep and cooking time 30mins
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