A nutrient-rich salad great for lunch.
3 black garlic cloves finely sliced
Handful of fresh spinach
Handful of fresh parsley
2 radishes sliced
Quarter of an avocado chopped
Sprinkle of pumpkin and sunflower seeds
For the dressing:
1 tablespoon organic, raw and unfiltered apple cider vinegar
3 tablespoons organic extra virgin olive oil
1 teaspoon honey
½ teaspoon Dijon mustard
salt and pepper to taste
- Place quinoa in a sieve and rinse under cold running water. Fill a saucepan with 200ml of water, add quinoa and bring to the boil, then cover with a lid and simmer for 15 minutes or until cooked. Drain and leave to cool.
- Combine all the remaining salad ingredients along with the quinoa in a bowl and mix.
- Whisk the dressing ingredients together and pour into the bowl. Serve.
Photography and recipe by Natasha Miles