the zest of an orange
the zest of a lime
the juice of half an orange
the juice of half a lime
1 small eggplant, chopped and griddle-panned
1 red bell pepper, or red romano pepper, chopped and griddle-panned
1 medium sized zucchini, chopped and griddle-panned
½ cup red quinoa, pre-boiled, drained and set aside
1 small red onion, finely chopped
1 spring onion, chopped
¼ cup dried black raisins
2 Tbsp dried cranberries
1½ cups sweetcorn
Parsley and Cilantro Walnut Pesto
2 handfuls fresh flat leaf parsley
1 handful fresh cilantro
2 sun dried tomato halves
1 Tbsp nutritional yeast
6 Tbsp extra virgin olive oil
a pinch of Himalayan salt
For the Pesto
Place the dried ingredients in a food processor, and process until all is finely chopped, then gradually add the oil until a thick paste is formed (taste the finished product for salt). Then spoon out and set aside in a bowl.
For the Salad
- After griddle panning the veggies, set them aside in bowls.
- Now add all the salad ingredients into a large serving bowl of your choice (except for the lime and orange juice), then spoon in the quinoa on one side, and the pesto on the other.
- Toss the lot gently, add the citrus juices, toss again gently, and serve. This salad tastes best when served at room temperature.