Grain, broccoli and grapefruit salad19 May 2020
100g red rice
100g cooked haricot beans, either from a can or 50g dried bean cooked
200g tenderstem broccoli
60g baby spinach leaves, washed and dried
1 ruby grapefruit, skinned and cut into segments
40g pumpkin seeds, toasted
FOR THE DRESSING
2 tsp Dijon mustard
2 tbsp white wine vinegar
6 tbsp rapeseed oil
Sea salt and freshly ground black pepper
- Cook the red rice and quinoa following pack instructions, drain thoroughly and set aside.
- Set a pan filled with salted water to boil, when boiling cook the broccoli for 3 – 4 minutes and then drain and cool rapidly in iced water.
- Make the dressing by placing the ingredients in a jar and shaking vigorously to mix. Add seasoning to taste.
- To build the salad; toss the red rice, quinoa, drained haricot beans together. Add broccoli, spinach and grapefruit and gently toss together with some dressing, ensuring that all is well coated. Pile onto a serving dish and top with toasted pumpkin seeds.
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