Charred Superfood Salad with Grapefruit-Spiked Vinaigrette

Name: Charred Superfood Salad with Grapefruit-Spiked Vinaigrette
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: mediterranean

Jo Pratt

Next time you want a filling hit of tasty vegetables, give this recipe a go. All of the veggies are cooked on a griddle, served on a bed of quinoa, and then given a massive lift with the grapefruit dressing. It’s a perfect dish alone or to include as part of a meal.

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Ingredients

olive oil 4 tbsp
wholegrain mustard 1 tsp
honey 2 tsp
grapefruit ½
sunflower seeds 2 tbsp
avocado 1 ½ (sliced)
spring onions 30 g (sliced)
asparagus 1 handful (sliced)
Tenderstem broccoli 200 g
red onion 1 (sliced)
butternut squash 1 (chopped)
vegetable stock cube 1
quinoa 240 g

Method

To cook the quinoa, heat a medium saucepan over a high heat. Add the quinoa and toast in the pan for about 30 seconds. Shake the pan to avoid it catching. Make up the stock cube with 125ml boiling water per serving. Pour in the water or stock and allow to boil for 1 minute. Reduce the heat to low. Cover with a lid and leave to cook for 10 minutes. Turn off the heat and leave for 5 minutes before taking off the lid and running a fork through the quinoa to separate the grains.
Meanwhile, prepare the vegetables. Peel the butternut squash and cut into 1cm thick slices. Peel and quarter the red onion. Cut the asparagus spears in half lengthways if particularly thick. Trim the spring onions.
Heat a grill pan/griddle over a high heat. Coat all of the prepared vegetables in a little olive oil. Working in batches, cook the veg on the grill pan until they are showing deep golden char lines and are becoming tender. The times will vary on the veg, for example the butternut squash will take around 8 minutes and the spring onions around 2 minutes.
If you feel they are getting too charred and not cooking, then transfer to a baking sheet and continue to cook in an oven set to 180°C/160°C fan.
While the veg are cooking, heat a small frying pan over a medium heat and add the sunflower seeds. Toss around for a minute or so until they are golden and toasted.
To make the dressing, zest and juice the grapefruit and put it in a small clean jar along with the honey, wholegrain mustard and olive oil. Season with salt and pepper and shake well until combined.
When all of the vegetables are cooked, gently toss with the cooked quinoa and dressing. Scatter with the toasted seeds and serve warm or at room temperature. Enjoy!

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Charred Superfood Salad with Grapefruit-Spiked Vinaigrette

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