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Winter salad with zhoug dressing
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½ x 330g pack trimmed sprouts, shredded
2 sticks celery, thinly sliced
1 tbsp olive oil
1 red-skinned Braeburn apple, cored and thinly sliced
1 tbsp dried cherries, halved if large
Finely grated zest and juice 1 unwaxed lemon
250g pack Merchant Gourmet Red & White Quinoa
4 tsp Belazu Zhoug Paste
2 tbsp essential Waitrose Reduced Fat Houmous (optional)
1. Preheat the grill to high. Line a baking tray with foil. Add the sprouts and celery, and toss with 1 tsp oil and seasoning. Spread evenly, then grill for 8-10 minutes, turning halfway, until the veg is just tender and charred here and there.
2. Toss the apple and cherries with the lemon zest and a splash of the juice. Heat the quinoa according to the pack instructions.
3. In a bowl, stir together the remaining oil and lemon juice and the zhoug, then season to taste. Fold the quinoa, the apple and cherry mix and half of the zhoug dressing through the sprouts and celery. Spread the houmous (if using) over serving plates, spoon the salad on top, then drizzle the rest of the dressing over and around.
Cook’s tip Zhoug is a paste of coriander and parsley with chilli, garlic and spices. This one from Belazu adds fresh green zing to winter salads, dips and marinades.
Typical values per serving:
2 of your 5 a day; vegan; low in saturated fat