Andy Mcfadden’s Protein Punch Salad
100g black quinola
100g red quinola
100g pearl quinola
50g pine nuts
150g cherry tomatoes(red, yellow, tiger skin etc.), halved
1 red chilli, finely chopped
4 spring onions, trimmed and finely chopped
4 soft boiled eggs (replace with grilled tofu for a vegan option)
½ bunch of parsley, tarragon, chervil, leaves only
Juice and zest of 1 lime
Zest of 1 lemon
Sea salt and freshly ground black pepper
Cook the quinola separately according to the packet instructions, then drain and spread out on a large plate or tray to cool quickly.
Toast the pine nuts in a dry frying pan until golden and place in a salad bowl.
Using the same pan, toast the pearl quinola with a little oil until golden brown & crispy. Add this to the pine nuts.
Peel the cucumber and cut it in half lengthways, then spoon out and discard the seeds. Chop the cucumber into half-moon slices and add to the almonds in the salad bowl.
Add the tomatoes, raisins, chilli, spring onions and half the herbs to the bowl.
Then add all the different coloured cooked quinola and mix everything together.
Dress the salad with the sea salt, pepper, lime juice and zest and a good drizzle of olive oil.
Slice the soft boiled eggs in half and add on top of the salad.
Taste and adjust the seasoning as necessary.
Garnish with the remaining herb leaves and and serve.