Now that the weather is warming up, perhaps a little too much in Sydney at the moment with all the place on fire, it is time for salads to begin again. It is time for the BBQ cover to come off and it is time for chilled drinks in the evening.
I had the parental units come to stay from this past Sunday and I had the entire day off so wanted to make something special – did a HUGE score of getting oodles of lamb chops the size of a TRex chop all on sale from $20- to $6- (BONUS), whipped up the FLOURLESS ORANGE CAKE I posted about yesterday and wanted to make a unique salad for all of us.
I already had a bunch of avocado and quinoa so set out to try and find something I could add to those two ingredients. I found a sensational and easy looking salad from the amazing VEGGIEMAMA and set out to make it my own. I only really made a couple of changes. I am not a huge fan of coriander so removed that one, also removed the flat leaf parsley and put in the normal generic parsley. I also used the entire rind of the lemon and it worked well. So well, my parental units raved about it and how much they loved it. It is a delightful salad that is not overbearing and it is moorish and so much better than those bloody garden salads that you get all the time at BBQs 🙂
Of note – COLES did not sell the FLAX OIL – had to buy from a health food store – it is not cheap but I now have lots 🙂
YOU WILL NEED:
- 2 cups cooked and cooled quinoa
- 1 punnet of cherry tomatoes, halved
- 1 small lebanese cucumber, sliced in half and then in small pieces
- 1 large avocado, diced
- 200g danish feta
- 1 bunch parsley, chopped
- 1 large lemon, juiced and rind zested
- 2 tablespoons flax oil
- 1 pinch each salt and pepper (be generous here!)
YOU WILL NEED TO:
The easy part – just mix it all together and toss it together, make sure the quinoa has cooled first though. Then drizzle with the lemon juice and flax oil and toss again – serve with any amazing meat, and wine, every BBQ needs wine (and beer).