14oz(400g) broad beans (fava beans) in their pods - this should give you approx. 1 cup (130g) shelled beans
1raw sweetheart cabbagesliced into ribbons
2cups(40g) pea shoots
1/4cucumberchopped into small chunks
1avocadode-stoned, scooped out and sliced
16mini mozzarella balls
12mixed colour cherry tomatoessliced in half
1/2cup(50g) feta cheese, crumbled
Small handful of baby basil leaves
3tspgood balsamic vinegar
Cook your quinoa and bulgus mix as per the pack instructions, but with the addition of the stock cube in the water for added flavour. Once cooked, drain and transfer the quinoa to a bowl. Fluff it up a little with a fork and leave it to cool whilst you prepare the rest of the salad.
Put a pan containing about 2 cups (approx. 500ml) of water on to boil for your broad beans. Make a slit in your broad bean pods and open them up. You should see creamy looking beans nestled in what looks like pillows of fluff. Pop the beans out of the pods and place them in the boiling water.
Boil for 2-3 minutes and then drain them and place them in a bowl of cold water.
Take one of the beans and make a small slit in the skin with your fingernail. Pop out the small bright green bean inside onto a plate. It will be a little bit slimy, but this dries quickly. Repeat with the remaining beans.
Assemble your salad by placing the quinoa and bulgur mixture in a large serving bowl. Add the cabbage, pea shoots, cucumber, avocado, mozzarella balls, tomatoes, radish slices and broad beans.
Sprinkle on the crumbled feta and arrange the basil leaves on top.
Prepare the dressing by mixing the dressing ingredients together in a small bowl. Drizzle on top of the salad. Sprinkle on a small pinch of salt and pepper if you like
I like to use a quinoa and bulgur wheat mixture. I use around 170g (1 cup) of dried quinoa-bulgur - which gives you about 500g (2 and 3/4 - 3 cups) of cooked quinoa-bulgur. You can buy ready-cooked stuff from the supermarket if you prefer - but I like to cook mine at home with a stock cube for a little extra flavour.You could also replace the with all quinoa, all bulgur or couscous is you prefer.
Broad Beans (fava beans):
Use fresh rather than canned or frozen broad beans for more flavour. You can sometimes buy cooked and shelled fresh broad beans from the supermarket. You could also replace with edamame beans - which are similar in flavour - if you prefer.
Use good quality mozzarella pearls and barrel-aged feta cheese if possible for the best flavour. If you're a vegetarian, make sure they're a vegetarian version (they often are anyway)..Nutritional Information is approximate and is per serving (this salad makes 4 servings).