Recipe of the Week – Quinoa and grilled sourdough salad
I can highly recommend Yotam Ottolenghi’s cookbook ‘Plenty’ as a supremely useful cookbook for the home-grower. I like that it’s a meat-free book that’s written by a committed meat-eater (similar I guess to the River Cottage ‘Veg Everyday’ book written by Hugh Fearnley Whittingstall) – it’s full of top-notch, veg-focussed recipes that just happen not to include meat or fish.
This recipe is a classic for a summer evening supper or lunch – using some basic storecupboard ingredients, good sourdough bread and most importantly good quality veg and herbs coming from your veg patch. In some ways the word ‘salad’ doesn’t quite seem to fit, as it’s a meal in itself – it seems to me to most resemble a panzanella. It’s perhaps even better the following day (if there’s any left over!) as the bread gets soggy with the dressing ingredients. Yum.
Preheat the oven to 180 degrees celsius. Place the quinoa in a saucepan of boiling water and cook for 9 minutes, or until tender. Drain in a fine sieve, rinse under cold water and leave to dry. Brush the bread with a little olive oil and sprinkle with salt. Lay on a baking sheet and bake for ten minutes, turning halfway through. The bread should be completely dry and crisp. Remove from the oven, allow to cool, then break by hand in to different sized pieces. Cut the tomatoes and cucumbers in to roughly 2cm dice and put in a mixing bowl. Add all the remaining ingredients, including the quinoa and croutons and stir gently until everything is mixed well. Taste and season.