Recipe

DNUEat Your Greens Salad

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DNUEat Your Greens Salad

Fresh and herby broccoli, avocado, cucumber and quinoa salad topped with toasted sunflower seeds and crumbled feta.




Ingredients to serve 2

  • ½ x broccoli – cut into florets
  • ¼ x cucumber – cut into thick matchsticks
  • 50g x Fairview feta – crumble
  • 2 tbsp x sunflower seeds
  • ½ x avocado – dice (1cm)
  • ¼ cup x quinoa – rinse
  • ½ cup x water
  • 15g x fresh parsley – chop roughly
  • 15g x fresh mint – chop roughly
  • ½ x lemon – juice
  • 1 tsp x Dijon mustard
  • 1 ½ tbsp x olive oil (from your pantry)
  • . x salt and black pepper (from your pantry)

Ingredients to serve 4

  • 1 x broccoli – cut into florets
  • ½ x cucumber – cut into thick matchsticks
  • 100g x Fairview feta – crumble
  • 4 tbsp x sunflower seeds
  • 1 x avocado – dice (1cm)
  • ½ cup x quinoa – rinse
  • 1 cup x water
  • 30g x fresh parsley – chop roughly
  • 30g x fresh mint – chop roughly
  • 1 x lemon – juice
  • 2 tsp x Dijon mustard
  • 3 tbsp x olive oil (from your pantry)
  • . x salt and black pepper (from your pantry)

Method

Step 1

Prepare all ingredients as indicated above. Toast the sunflower seeds in a pan on a medium – high heat for 4 minutes until golden, make sure to shake them around in the pan so they don’t burn.

Step 2

Place the quinoa in a small pot of water with salt on a medium heat. Put the lid on and bring it to the boil, when it starts to boil turn the heat down and cook for 10-15 minutes, until the water has evaporated and the quinoa is cooked. Spread it out on a tray to cool.

Step 3

Place a large pot of salted water on a high heat. Bring it to the boil and drop in the broccoli for 3 minutes. Transfer the cooked broccoli to icy water, or run cold water over to retain the bright green colour.

Step 4

Dressing: whisk together the lemon juice, Dijon mustard and olive oil and season.

Step 5

Mix the broccoli, avocado, quinoa and herbs together and stir through the dressing. Top with the feta and seeds and get eating!