Salad
Tuna and Quinoa Salad
Kara Hill-Curlie
This is a quick, healthy and tasty salad that’ s perfect for summer!
Ingredients Method
⅔ of a( 425g) can of tuna in oil 1 cup quinoa 2 cups water 2 carrots 3 stalks of celery ½ a red onion 1( 400g) can of butter beans Lemon juice Soy sauce Salt and pepper
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Rinse 1 cup of quinoa, add 2 cups of water and microwave for 10 minutes, without a lid. Put lid on and let sit for another 10 minutes, then stir. While quinoa is cooking grate two carrots, chop three stalks of celery and half a red onion. Rinse butter beans. Combine carrot, celery, onion, butter beans and tuna( some of the oil) with the quinoa. Add lemon juice, soy sauce, salt and pepper as desired.
Roasted Beetroot & Pumpkin Salad
Ingredients Method
3 or 4 medium sized beetroots, washed and trimmed of rough skin
500g of pumpkin, deseeded and sliced into wedges
110g feta cheese cubed 100g walnuts broken into pieces
Rocket leaves, washed and spun in salad spinner
Assorted favourite green salad leaves
Dressing 3 parts of olive oil 1 part of lemon juice A sash of apple cider vinegar Pinch of salt
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Cut the beetroot into halves as they are denser and will take longer to cook through than pumpkin. Place the beetroot and pumpkin on a lined( with baking paper) baking tray, standing the pumpkin wedges up. Drizzle olive oil over the pumpkin and beetroot. Place into preheated oven at 200 degrees for 30-40 minutes or until the beetroot is cooked all the way through. If the tip of the pumpkin starts to turn brown, do not remove them because these bits are very tasty. Set aside to cool to room temperature. When cool, cut the tough pumpkin skin away with the tender flesh and cut the beetroot and pumpkin into bite size pieces. In a salad bowl assemble all the ingredients and serve immediately. Combine all dressing ingredients, drizzle and toss well.
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