Green summer salad with quinoa and cashews
3⁄4 cup cashews, roasted + roughly chopped
Mixed salad leaves
1 zucchini
1⁄2 cucumber
1 cup frozen minted peas, blanched in boiling water
1 avocado
1/2 cup Canterbury Quinoa cooked in boiling water for 10 – 12 mins then cooled before using
Local Extra Virgin Olive Oil (we use South Lea Olive Oil from Southbridge)
Chilli flakes
Dressing:
3 Tbsp Local Extra Virgin Olive Oil
2 Tbsp tahini
Juice of 1⁄2 lime or lemon
Small handful fresh mint chopped
1 clove garlic, crushed
Pinch of salt
Method:
Peel the zucchini and cucumber using a vegetable peeler, to create long thin ribbons. In a bowl add the dressing ingredients and mix until well combined.
To serve add salad leaves to a large platter or bowl, then add the zucchini ribbons, peas, cooked quinoa, avocado, cashews and then pour over the dressing. Drizzle over olive oil + sprinkle chilli flakes to your taste.
