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
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.