Recipes
Date posted: 22/02/2018
Ingredients
| Salad | |
| Three colour quinoa | 200g |
| Amaranth | 200g |
| Tilda easy cook basmati and wild rice | 500g |
| Whole milk | 400ml |
| Mixed salad with cress, peashoots, baby leaf and cucumber spirals | 200g |
| Chef William polenta | 200g |
| Everyday Favourites cooking salt | 5g |
| Everyday Favourites ground white pepper | 0.5g |
| Whole cashew nuts | 200g |
| Avocado IQF slices | 200g |
| Dressing | |
| Everyday Favourites red wine vinegar | 200ml |
| Everyday Favourites Sultanas | 200g |
| Everyday Favourites pure Canadian maple syrup | 70ml |
| Garlic in oil | 10g |
| Extra virgin olive oil tin | 180ml |
| Everyday Favourites cooking salt | 4g |
Method
- Cook the quinoa, amaranth and rice in line with the cooking instructions, drain, leave to cool then mix together.
- Bring the milk to a simmer and add the polenta with a pinch of salt and pepper. Once cooked pour into an oiled tray to set.
- Heat the vinegar - do not boil.
- Add the sultanas and remove from the heat to go cold.
- Gently stir in the maple syrup, garlic, olive oil and salt.
- Mix the dressing and set to one side.
- Remove the polenta from the tray and cut into crouton size chunks - shallow fry until crispy and place onto paper to drain.
- Toast the cashew nuts and crush slightly.
- To assemble the salad - tumble the mixed salad through the grain mix , top with the toasted cashew nuts, polenta croutons and avocado slices and finish with fresh herbs and an extra drizzle of dressing.