Roasted Radish, black quinoa, rocket and tarragon salad – with pea, butter bean and mint hummus

July 16, 2018

 

 

 

The heat wave has had us well and truly spoiled. I can’t remember the last time I left the house without a thick layer of SPF covering my face, and I’m absolutely lapping up the amazing produce we are graced with in the warmer months. Seriously, raspberries are an almost a completely different fruit altogether to when eaten at any other time in the year. They really are delightful right now.

 

As much as my body loves comfortable bowls of stew, soups and curries, the best of the best in the autumn, I must admit, I’ve been thoroughly enjoying lighter, scorching-heat-appropriate meals at the moment. Salad covers a broad spectrum of different kinds of dishes, and doesn’t always have to mean a boring iceberg lettuce and crouton mix.

 

In actual fact, the best salads triumph one seasonal vegetable, in my opinion, and bring together different flavours through fresh herbs and whole grains. This roasted radish (the greatest way to eat these vibrant little gems) and black quinoa salad is elevated by tossing through a fistful of fresh tarragon, wonderfully in right now and flourishing in my back garden, and finishing with a dollop of freshly made butterbean, garden pea and mint hummus.

 

 

Ingredients: Serves 2

300g (roughly 1 cup) of small raw radishes

A drizzle of avocado oil

Salt and pepper, to season

¾ cup of black quinoa

Two generous handfuls of rocket

A fistful of fresh tarragon

A fistful of sunflower seeds

OPTIONAL: 1 tsp of homemade pesto

 

Hummus:

1 X 400g tin of butter beans

2 cups of frozen or fresh garden peas

A generous fistful of fresh mint leaves

½ tbsp of tahini

Salt and pepper, to taste

A generous squeeze of lemon juice

2 tbsp of extra virgin olive oil

 

1 Start by preheating your oven to 180C. Wash and dry your radishes, then slice roughly half of them into quarters, leaving the smaller ones whole. Place on a baking tray with a generous drizzle of avocado oil and season with sea salt flakes and cracked black pepper. Roast for 20-25 minutes

 

2 Meanwhile, boil your black quinoa for 15-20 minutes, until fluffy. Stir through a spoonful of pesto, if using, and place into a sharing bowl with your fresh rocket and tarragon leaves.

 

3 Make your butterbean, pea and mint hummus by placing all ingredients into a food processor and blending for a couple of moments until smooth. The quantities listed will make a large portion, so store what you don’t use in a small jar for later.

 

4 Toss your roasted radishes into your quinoa and rocket once roasted, and serve with a generous dollop of the hummus on the side.

Share on Facebook
Share on Twitter
Please reload

SEASONAL FEASTING & NORISHING INDULGENCE.

 

I'm Megan, nutrition coach and wellness enthusiast, recipe developer, content creator and avid nut butter addict. 

Welcome to my blog, where you'll find a selection of nourishing yet oh so indulgent recipes, recommendations on the most amazing places to eat in the capital (and across the globe) + endless nutritional information, tips and advice. 

Feel free to get in touch with any content writing requests,  food photography queries or blog collaborations. If you have any questions regarding nutrition coaching, send me an email at 

mmhallett@hotmail.co.uk to talk all things food! 

@MEGANHALLETT

  • Instagram - Grey Circle

RECENT POSTS

Please reload

IMG_9341.jpg
SOUP1.jpg
IMG_9929.jpg
thumbnail_AllisWell.jpg
IMG_0328.jpg

FOLLOW ME @MEGANHALLETT

INTRODUCING MY FIRST COOKBOOK... 

Screen Shot 2019-05-13 at 11.00.43.png

Institute of Integrated Nutrition Cert. Holistic Health Coach, studying Nutritional Therapist (College of Naturopathic Medicine), recipe developer, food writer and photographer. Cookbook AUTHOR.

Email me for any holistic health coaching enquires (visit the work with me page for more info), food or recipe writing projects -mmhallett@hotmail.co.uk