• Save to your scrapbook
  • Save to your scrapbook

    Winter salad with zhoug dressing

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Winter salad with zhoug dressing

    • Vegetarian
    • Preparation time: 10 minutes
    • Cooking time: 8 minutes to 10 minutes
    • Total time: 18 minutes to 20 minutes 20 minutes

    Serves: 2


    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.

    Your recipe note

    Edit your recipe note


    Average user rating

    0 stars