LEBANESE RADISH AND POMEGRANATE QUINOA



For those of you who have never had Quinoa, i suppose its best described as a cross between Cous Cous and Bulgar Wheat. Its delicious and an amazing vehicle for lots of big and bold flavours. It’s a grain naturally very high in protein, so a very good dish for any veggies attending not to mention it’s really easy to prepare and will last a few days in the fridge so brilliant left overs to take to work.

To serve 8

300g Quinoa

200g picked pomegranate seeds

75g toasted almonds

10 small radishes, finely sliced

3 tsp poppy seeds

juice and zest 1 orange

125g feta cheese

1 large bunch mint, chopped

juice and zest 1 lemon

75mls Extra Virgin Olive Oil

2 tsp sumac

2 tsp za’atar

1 tsp salt and lots of black pepper

1 bunch fresh mint, finely chopped

Place your Quinoa in a large sauce pan and add double the amount of cold water. Bring to the boil and leave to simmer for 12-15 minutes until tender. Drain and leave to cool while you prepare the rest of the salad.

Mix the feta, sumac, Za’atar, lemon and orange zest and juice, olive oil, pomegranate seeds, poppy seeds, toasted almonds and the radishes through the cooked Quinoa. This can all be done the day before.

1 hour before serving, add the chopped mint and drizzle with a little more olive oil.