Designed to be calcium rich this salad draws on all its ingredients to provide a healthy kick. Offering 270mg of calcium, this is more than a third of your RDA – not bad for a salad! Using the last of the winter lettuce (I know, I know, it’s supposed to be a summer salad) the dish takes on the freshness of the oregano combined with the earthy nuttiness of a tahini yoghurt dressing. Not for the faint hearted, this is one mean salad.
Prep time: 25 – 45minutes
Serves: 1
90g roasted squash, or a small avocado
80g kidney beans (a third of a can)
100g quinoa (more for hungry folk)
80g broad beans (still in pods)
80g spinach
2 – 3 handfuls of lettuce
sprig of oregano, or pinch of the dried herb
teaspooon wholegrain mustard and drizzle of lemon juice
For the sauce:
40g soya yoghurt
Spoonful tahini
Roast your butternut squash for 40 minutes at 180 degree (fan oven) in oil. Boil the quinoa for 20 minutes. Top and tail the broad beans, chop into 2” pieces and fry in a little oil, teaspoon of wholegrain mustard, and a generous drizzle of lemon juice, the pan so hot it should sizzle. Broad beans only need to be blanched for 3 – 5 minutes, but add the spinach at the same time and put a lid on the pan. The spinach should wilt as the beans brown slightly. Tear the lettuce into a large bowl, spoon the kidney beans on top. Then add the butternut squash, the quinoa, and the greens. Tear your sprig of oregano into small pieces and sprinkle over salad. Mix the tahini with yoghurt to create a thick dressing.
Sarasvati Flow 