Home > Recipes & Trends > Everyday Indulgences > CRICKET ST THOMAS BRIE SUPER SALAD
  • Serves: 10


    • 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.

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