Radish, burrata & nasturtium salad with quinoa
- Helena Busiakiewicz
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Serves 4
Easy
Prep: 10 mins
Cook: 15 mins
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Bring a dose of summer to your dinner plate with this vibrant, colourful salad made with quinoa, radishes, nasturtium flowers, mixed leaves and burrata
Gluten-free
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
225g pouch microwavable quinoa
-
5 tbsp extra virgin olive oil
-
1½ lemon
zested and juiced
-
3 tsp honey
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120g mixed leaves
(like watercress)
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125g radishes
some halved, some quartered
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20g nasturtium
leaves with flowers
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1 large ball of burrata
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Nutrition: Per serving
- kcal384
- fat28g
- saturates10g
- carbs24g
- sugars7g
- fibre3g
- protein8g
- salt0.3g
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Method
-
step 1
Microwave the quinoa following pack instructions. Heat the oven to 200C/180C fan/gas 6. Spread the quinoa out on a non-stick baking tray, drizzle with 2 tbsp oil, season, mix well and smooth into an even layer. Bake for 15 mins, stirring half way through, until crisp. Cool slightly while you assemble the rest of the salad.
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step 2
Whisk the lemon zest and juice, the honey and remaining oil together. Season. Put the mixed leaves, radishes and most of the nasturtium leaves in a large bowl. Drizzle over all but 1 tsp of the dressing, and toss together. Layer the salad and quinoa on a platter, break the burrata over the top and drizzle over the reserved dressing. Season. Garnish with the rest of the nasturtium leaves and a few flowers.
Recipe from Good Food magazine, May 2023
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