Scale
Ingredients
Ingredients for Salad
- 3 large Baby marrows (made into spaghetti with spiralizer)
- 1 cup Quinoa (or you can use other grains like cous cous)
- 1 tin Butter beans
- 1 cup Peas (or steamed asparagus)
- 2 tbs Toasted pumpkin seeds
- 1/2 cup Feta cheese
- Fresh basil and mint
- 1 Stock cube (I like to use Knorr stock pots but homemade stocks are the best if you can manage that)
Ingredients for Pesto
- 1 cup Basil
- 1/2 cup Mint (or coriander)
- 1/2 cup Parmesan (or avocado)
- 1/3 cup Cashew nuts
- 2 cloves Garlic
- 1 cup Olive oil
Instructions
- Place all the ingredients for the pesto in a Nutribullet. Don’t over blend, you still want a bit of texture. Store in a glass jar for at least 3 days.
- Measure 1 cup of quinoa and place into a sieve. Rinse thoroughly with cold water for about 2 minutes. Rub and swish the quinoa with your hand while rinsing. Drain. This is to get rid of the bitter taste.
- Bring 1 cup of quinoa and 2 cups of stock to a boil in a medium saucepan. Reduce heat to low, cover and simmer until tender and most of the liquid has been absorbed for 15 to 20 minutes. Let it stand another 5 minutes to steam and then fluff with a fork.
- Use a spiralizer to make courgette spaghetti or buy ribbons from a supermarket.
- Roast pumpkin seeds in dry frying pan until they start to pop and crack
- Make salad. Place cooled quinoa on a large platter, then the courgettes, peas and butter beans. Garnish with feta, pumpkin seeds, and fresh herbs.
Serve pesto on the side as dressing