Recipes

Date posted: 22/02/2018

Superfood grain salad with maple dressing

  • Serves 10
  • Timing: 1hr

Ingredients

Salad
Three colour quinoa 200g
Amaranth 200g
Tilda easy cook basmati and wild rice 500g
Whole milk 400ml
Mixed salad with cress, peashoots, baby leaf and cucumber spirals 200g
Chef William polenta 200g
Everyday Favourites cooking salt 5g
Everyday Favourites ground white pepper 0.5g
Whole cashew nuts 200g
Avocado IQF slices 200g
Dressing
Everyday Favourites red wine vinegar 200ml
Everyday Favourites Sultanas 200g
Everyday Favourites pure Canadian maple syrup 70ml
Garlic in oil 10g
Extra virgin olive oil tin 180ml
Everyday Favourites cooking salt 4g

Method

  1. Cook the quinoa, amaranth and rice in line with the cooking instructions, drain, leave to cool then mix together.
  2. Bring the milk to a simmer and add the polenta with a pinch of salt and pepper. Once cooked pour into an oiled tray to set.
  3. Heat the vinegar – do not boil.
  4. Add the sultanas and remove from the heat to go cold.
  5. Gently stir in the maple syrup, garlic, olive oil and salt.
  6. Mix the dressing and set to one side.
  7. Remove the polenta from the tray and cut into crouton size chunks – shallow fry until crispy and place onto paper to drain.
  8. Toast the cashew nuts and crush slightly.
  9. To assemble the salad – tumble the mixed salad through the grain mix , top with the toasted cashew nuts, polenta croutons and avocado slices and finish with fresh herbs and an extra drizzle of dressing.
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