Thank god it’s finally starting to warm up in London! This week both of my meals are inspired by Asian flavours; I’ve made a Thai, Prawn, Noodle Salad and a Salmon Superfood Salad.
I love the fact that everyday at work I receive a free breakfast but all the cereals supplied are so high in sugar! This week I’ve made two portions of Mango Over-Night Oats and you can find the recipe here.
The Salmon Superfood Salad is my take on Pret’s Salmon, Kale and Quinoa Salad. It’s one of my favourite salads that they do and it’s so easy to recreate at home (and so much cheaper too).
If you’re like me, and you’re storing the salad in the fridge for a couple of days, don’t add the dressing until you’re ready to eat it.
- 50g quinoa
- 175ml water
- 50g kale
- 100g edamane beans
- 1/4 head of broccoli, cut into small florets
- 1 spring onion, thinly sliced
- 6 radishes, thinly sliced
- 2 cooked salmon fillets
- 1 tablespoon sesame seeds
For the dressing…
- 2cm piece of ginger
- 3 tablespoons rice wine vinegar
- 3 tablespoons soy sauce
- 3 tablespoons seasame oil
Cook the quinoa in a saucepan with the water for about 10 minutes with a lid on, take it off the heat but keep the lid on and let it steam for 5 more minutes – just to ensure that it’s light and fluffy.
In another pan blanche the kale, edamane beans and broccoli.
Whilst everything is cooking, prerpare the dressing. Simiply combine all the ingredients and stir.
Once everything is cooked add the veg and quinoa to a salad bowl along with the spring onions and radishes. Mix the dressing in.
Flake the salmon over the top of the salmon and finish by sprinkling the seasame seeds.