a refreshing summer dish
Some of you may know that our director Vicky is a keen gardener, and has an amazing sprawling garden at her and Duncan’s country home in North Cornwall. Alongside an array of gorgeous flowers, Vicky also has an impressive veggie patch!
At this time of year we all look forward to the extra fresh produce that Vicky brings into the office, and this week we were presented with a basket of rocket, chard and radishes.
We put these ingredients to talented cook Jo, and this is what she came up with…
Prep time – 5 minutes
Cooking time – 10 minutes
Ingredients – (serves 2)
Bunch of chard (approx. 6 large leaves)
2 tbsp olive oil
1 tbsp balsamic vinegar
Salt & pepper
½ cup quinoa
6 radishes, thinly sliced
2 tbsp pine nuts
1 Avocado, cubed
Handful of rocket
Cook the quinoa according to package instructions and set aside to cool.
Thoroughly wash the chard leaves, and remove the stalks (these can be saved to use in a stir-fry, casserole, or even pickled).
Stack the leaves on top of each other, tightly roll them up and cut into ¼” slices to create ribbons.
Transfer the chard ribbons into a large bowl, add the olive oil, vinegar, salt & pepper and massage in for about 30 seconds.
Add the blueberries, rocket and avocado and toss together to combine.
Finish with a drizzle of balsamic vinegar and a sprinkling of pine nuts.
The peppery, sweet and nutty flavours in this salad compliment the chard perfectly. This makes a great main dish served with chunky garlic bread, or the perfect side dish to a summer barbeque.
Find more of Jo's wonderful recipes
Let us know if you give this recipe a go –