Preparation:
Cooking:
Serves:
Green sauce
Ingredients
- 180g Vegan mayonnaise
- 30g Coriander
- 25g Green chilli's
- 2 Cloves garlic bulb
- 1 Whole lime
- 45g Spring onions
- 60ml Cold pressed rapeseed oil
- 1.5g Cumin seeds
- 14ml White wine vinegar
- 5g Sea salt
Method
In a food processor add the vegan mayonnaise, coriander, chopped chilli, crushed garlic, juice and zest from 1 lime, chopped spring onions and blend.
Drizzle in the oil add the toasted cumin seeds, white wine vinegar and finish with sea salt.
Peruvian grain salad
Ingredients
- 500g Three colour quinoa
- 200g Sweetcorn kernels
- 180g Red pepper
- 40g Spring onions
- 180g Cherry tomatoes On The Vine
- 20g Fresh coriander
- 80g Red onion
- 1 Whole lime
- 30ml Olive oil
- 6g Sea salt
- 0.5g Black pepper
Method
Cook and chill the three colour quinoa ( reserve 40g for the batter mix)
Char to corn under the grill or with a blow torch and set to one side.
Roast and dice the red peppers.
In a mixing bowl add these ingredients then add sliced spring onions, halved cherry tomatoes, chopped coriander, finely
diced red onion, the juice and zest from 1 lime and a drizzle of olive oil.
Finish with salt and black pepper and set to one side.
Crispy quinoa cauliflower
Ingredients
- 1 Whole fresh cauliflower
- 300g Tempura batter
- 40g Three colour quinoa
- 1,240g Peruvian grain Salad
- 365g Green dressing
- 3 Whole limes
- 15g Micro coriander
Method
Cut the cauliflower into small bite-size pieces and set to one side.
Mix the Tempura batter as per pack instructions - adding the 40g of cooked quinoa to the batter.
Dust the cauliflower with a little flour and then into the tempura mix - Deep fry until crispy.
Plate the salad then top with the cauliflower and dressing - Finish with charred lime and micro coriander.
