Ingredients
- Three colour quinoa 200g
- Bulgar wheat 200g
- Casa De Mare cous cous 500g
- Pure olive oil glass 60ml
- Fresh parsley 10g
- Fresh mint 10g
- Arco lemon juice 30ml
- Maldon sea salt 4g
- Chopped garlic in oil 10g
- Tomato 200g
- Cucumber 150g
- Baby spinach 20g
- Red onion 100g
- Everyday Favourites sweet potato falafel bites 30
- Ramona's Kitchen red pepper houmous 200g
- Sourdough round pitta 5
- Lemon wedges 10
Method
- Cook all the grains and refresh in ice cold water then set to one side to drain.
- Once all the grains are drained add together and mix in the oil, chopped herbs, salt, lemon juice and garlic then set to one side to infuse.
- Dice the tomato, cucumber and red onion, slice the baby spinach and mix this with the salad.
- Place into your desired dish, finish with lemon wedges and serve with falafel, houmous, warmed flatbread chunks and fresh picked herbs.
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