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  • Grain, broccoli and grapefruit salad

    19 May 2020

    Serves 6


    100g red rice

    100g quinoa

    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


    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.

    We would love to see your creations! Tag us on social media @SearcysLondon #StayinwithSearcys

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