If you've had a summer like I have, then it will have included not only a holiday away from home, but a break from healthy eating too! Don't fret, there's still time to take advantage of the fresh and nutrient-rich summer superfoods. Gopi Chandran, Executive Head Chef at Sopwell House, an 18th century Georgian house located in the city of St. Albans deep within the Hertfordshire countryside, has created a colourful, health-packed superfood salad that is as delicious as it good for you. If you're inclined to make it a little indulgent while counting down the last days of summer, this recipe is best served with a delicious Gin Experience Cocktail or glass of Champagne on the side.
Here's how to make it at home.
Superfood Salad Recipe
1 cup Quinoa red and pearl
2 cups of vegetable stock
Dash of olive oil
100g Tenderstem broccoli, blanched and refreshed in ice
½ a Shallot, chopped and sautéed in olive oil until soft
100g Edamame beans, blanched and refreshed
100g Kale, blanched and refreshed
50g Pomegranate seeds
1 cup fresh orange juice reduced to glace
25ml white wine vinegar
75ml Olive oil
Seasoning (Salt and Pepper as you please)
½ tsp honey
Place quinoa in saucepan adding in the stock and the dash of olive oil. Roughly mix together with a fork and bring to the boil before turning down to simmer until all the liquid has been absorbed.
If the quinoa has not expanded and appears to still be hard, add some more water and leave to simmer some more. We recommend using a fork to ‘fluff’ up your quinoa to get the desired texture.
Top tip: Rinse the dry quinoa in a sieve before cooking, this will encourage the quinoa to expand and soak up the stock.
To make the dressing first you’ll need to turn the orange juice into a glace, you can do this by adding the orange juice to a saucepan and gently boiling on a medium to high heat until a syrup like texture has formed. Once cool you will then need to whisk the orange glace, vinegar and honey together and begin to slowly add olive oil and seasoning.
In a mixing bowl, toss quinoa, tenderstem broccoli, kale and edamame beans with citrus vinaigrette. Sprinkle pomegranate seeds and you’re ready to serve.
If you're recreating this Sopwell House recipe at home you can tag them on social with #SopwellHouseRecipes