Spring means BBQ season is on its way and nothing accompanies a BBQ better than vibrant spring salads. I love how much life they can bring to the table not least when bursting with colour; deep greens and scatterings of jewelled pomegranate seeds.
I’ve used a mixture of quinoa and Strong Roots mixed root veg for a hearty salad, a perfect combo of whole grains and complex carbohydrates. I love the fries from Strong Roots because they’re so convenient and spare having to chop an assortment of beetroot, parsnips and carrots, which inevitably turns the entire kitchen purple! Simply whack them in the oven and channel that energy into the fancy coriander pesto, or even put the kettle on.
This salad is a show stopping centrepiece that works great on its own or accompanied by meat, fish or topped with crumbled cheese. The choice is yours! Hope you love it.
For the coriander almond pesto:
Preheat the over to 160 degrees Celsius.
Spread the almonds on a baking tray and toast in the oven for approximately 10-15 minutes. Remove and leave to cool.
Turn the over up to 180 degrees Celsius. Empty the Strong Roots mixed vegetable fries into an ovenproof dish and bake for approximately half an hour.
In the meantime, add the quinoa to a saucepan with boiling water and a pinch of salt. Cover and simmer until cooked adding more water as necessary.
To make the coriander almond pesto add all the ingredients to a food processor and pulse until you have a textured vibrant pesto. Taste and season accordingly, adding more olive oil as desired.
Add the rocket to a bowl and toss lightly in olive oil. Arrange on a large serving platter.
Once the quinoa and root veg fried are cooked combine. I just add the quinoa to the ovenproof dish and toss. Arrange as elegantly as possible over the rocket.
Arrange tablespoonful’s of the coriander pesto over the salad. Sprinkle with dried cranberries, fresh pomegranate and a drizzle more olive oil. Scatter with fresh coriander and enjoy.