Super Food Family Classics
By Jamie Oliver
30 mins
Not Too Tricky
serves 4
About the recipe
Quinoa and black rice provide a deliciously nutty gluten-free base to this super salad, plus we get heart-healthy unsaturated fats from the seeds in the crunchy sprinkle.
Recipe From
Ingredients
200g quinoa
100g black rice
½ x 400g tin of Puy lentils
½ x 400g tin of chickpeas
½ a bulb of fennel
250g vac-packed beetroot
50g kale
½ a bunch of fresh flat-leaf parsley (15g)
½ a bunch of fresh mint (15g)
1 tablespoon sherry vinegar
extra virgin olive oil
2 ripe avocados
100g tenderstem broccoli
150g cottage cheese
4 teaspoons harissa
50g mixed seeds
½ a pomegranate
Top Tip
When beautiful baby beets are in season, pick up a mixed- colour bunch, scrub them clean, parboil, then peel, quarter and roast them until sticky, like we do in the restaurants.
Method
Find the recipe!
For the full recipe, head to page 104 of Jamie's cookbook, Super Food Family Classics.
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