CRICKET ST THOMAS BRIE SUPER SALAD

CRICKET ST THOMAS BRIE SUPER SALAD

A retro dish, incredibly refreshing and tasty. The Brie’s unique mild taste and smooth rind make it the perfection addition that will elevate this salad.

Chef’s hint: The grapes and avocado work well alongside the cooked broccoli, peas and beans, adding texture and more layers of flavour. Suitable for your Vegetarian customers.

Serves: 10

Ingredients
- 150g quinoa
- 2 heads of broccoli
- 250g cooked broad beans or peas
- 100g pomegranate seeds or dried cranberries
- 250g Cricket St Thomas Brie, cut into small 1 cm squares, at room temperature
- 100g mixed seeds or nuts such as pistachio, walnuts, pumpkin or sunflower seeds
- 2 ripe avocados
- 1 bunch each, parsley and mint, finely chopped
- 2 red chilli, finely chopped
- 100g green or black seedless grapes, halved
- 1 bunch spring onions, finely chopped
- 60ml balsamic vinegar
- 150ml extra virgin olive oil
- 1 tbsp honey
- Sea salt and ground black pepper
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Method
- 1 Put the quinoa into a pan. Cover with cold water to 2 cms above the grain, and let it gently simmer over a low heat until the water’s gone - about 15 mins - then cool to room temp.
- 2 Steam the broccoli, once tender, run under cold water. Cook the peas in a pan of boiling water for 2-3 minutes, then strain and run under cold water. This keeps them firm and retains their vivid green colour.
- 3 Now build your salad in layers; broccoli, peas or beans, pomegranate, brie, seeds, avocado, quinoa and finally the herbs.
- 4 To serve;only dress just before you serve it with lemon juice and olive oil to retain the bright green colour.

Ingredients

Method

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