Recipes
Date posted: 26/04/2019
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.