40 grams quinoa
½ a pink grapefruit
good handful mustard or other greens (such as kale)
pomegranate seeds and pumpkin seeds to sprinkle
Dressing: a drizzle of extra virgin olive oil, pomegranate molasses (or honey) and sherry vinegar to taste
Toasted quinoa: Soak quinoa for a few minutes then tip into a sieve and rinse through. Heat a dry saucepan and add the quinoa, toasting until the grains separate and become fragrant, then add water or stock to cover, bring to the boil and then reduce to a low simmer.
Cover and cook for 15–20 minutes, then drain and return the quinoa to the pan. Cover with a tea towel, and then the lid, and leave to sit for 10 minutes before adding to a mixing bowl.
Salad: Halve and stone the peach, cut into slices and add to the mixing bowl. Peel and segment the orange and grapefruit and add to the mixing bowl.
Add a good handful of mustard (or other) greens and fennel fronds to a mixing bowl.
Dressing: Using olive oil as a base, mix together dressing ingredients to taste. Drizzle a little over the salad in the bowl and gently mix together. Place the dressed salad in the bowl and top with some soft goat’s cheese, pomegranate seeds and pumpkin seeds.