Читать книгу Greenfeast - Nigel Slater - Страница 34

quinoa 100g

peas 400g (weight with pods)

sprouted mung, sunflower and radish seeds 100g

cress a small punnet

micro leaves and marigold petals a large handful

For the dressing:

pomegranate molasses 2 tablespoons

lemon juice 2 tablespoons

olive oil 2 tablespoons

Put the quinoa into a pan with 175ml of water and bring to the boil. Reduce the heat and simmer for six minutes before turning off the heat and leaving, covered, for twenty minutes.

Pod the peas and cook them in deep, lightly salted boiling water for four minutes or until they are almost tender. (They are good when slightly undercooked.) Drain and plunge them into iced water.

Mix the pomegranate molasses, lemon juice and olive oil together in a large mixing bowl and season lightly. Run a fork through the quinoa to separate the grains, then tip into the dressing.

Wash the sprouted seeds in a sieve in cold running water and shake dry. Mix the peas, seeds, cress, micro leaves and petals with the quinoa and its dressing and serve.

• Once made, this is a good base in which to use other leftovers, torn into juicy pieces, or simply to put on the table with other dishes. I should add that it makes a sound addition to lunchboxes, and will be fine in the fridge for a couple of days.