Spring has sprung! The weather was absolutely glorious yesterday, and I was smiling all day as a result. It’s incredible how much of an effect the weather has on our moods. That and food, of course.
This salad put a giant smile on my face, every mouthful transporting me to a warmer climes. Admittedly, my mood dropped when I realised I was still in my own kitchen and not on a beautiful Greek island, but you can’t have it all!
I LOVE pomegranates. The ruby-red jewels are rich in anti-oxidants, and though I hesitate to use the word ‘superfood’, they really are pretty darn good for you. Scattering them over a salad is a great way to enjoy them, although it’s a challenge not to snaffle them all before they’ve made it into the bowl!
The fresh, zingy flavours are perfect for a midday meal, and can be adapted according to your hunger levels. If you need something a little more hefty, try adding some chickpeas or puy lentils. A dollop of hummus or some avocado would work well too. Drawing inspiration from a tabbouleh salad, I make versions of this salad all the time.
Pomegranate Quinoa Salad
- 80g cooked quinoa
- handful of cherry tomatoes, halved
- large handful of parsley, chopped
- 1/4 cucumber, chopped, and seeds scooped out
- 30g feta cheese, crumbled
- 2 tbsp pomegranate seeds
- salt and pepper, season to taste
- 1 clove garlic, crushed
- juice 1/2 lemon
- drizzle olive oil
Mix all your salad ingredients together in a bowl, minus the pomegranate seeds. In a separate bowl, mix together your dressing ingredients, then pour over the salad, and mix. Season well.
Leave to stand for about 5 minutes to let the flavours blend together, then scatter with pomegranate seeds.
Enjoy! Love Becca x