There is an amazing Adelaide based vegetarian caterer Let Them Eat who are regulars at Fork on the Road events. If I could eat their food all the time I think I could actually consider becoming a vegetarian, although I know, deep down that it wouldn't actually work for me. My belly would never agree to eating that many beans each week.
One of their regular salads is a Carrot & Quinoa number that totally rocks my socks. Given that their actual store front is a little too far away to visit as a regular thing I decided to create my own version of it. With chicken, because that's how we roll.
Carrot, Chicken & Quinoa Salad with Toasted Seeds - Serves 6
Ingredients
600g Chicken Breast
6 Carrots
1/4 cup Quinoa
25g Pumpkin Seeds
25g Sunflower Seeds
2 Tbs Sesame Seeds
1 Tbs Tahini
1 Tbs Honey
Juice of 1 Lemon
200g Washed Baby Spinach
1/2 bunch Fresh Coriander, chopped
Method
Wash, peel and grate your carrots into a large serving bowl.
Bring some water to the boil and cook quinoa until tender, drain and add to the carrots.
Grill chicken breast on a hot BBQ or grill plate, set to the side to rest for a few minutes before slicing and adding to the carrots and quinoa.
Toast the seeds either in the microwave, in the oven or in a frying pan and add to the mix.
Mix together the tahini, honey and lemon juice to make a dressing. Add a splash of warm water to get it to flow if you need to.
Stir the dressing through the salad, your hands work best for this job!
Finally throw in the chopped coriander and baby spinach and give it all a good mix again before serving and demolishing.
So, so good.
Have you checked out Kitchen Bootcamp yet? Email me to sign up and be sure to share the link with your friends if it's something you think that they will enjoy. We will be having our own discussion group so it is going to be a great social event too!
Tatum xx
