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Crunchy Rainbow Salad

Serves 4

My Fitness Pal
RECIPE DETAILS
RANGE IMPACT
GROUP SALADS
SERVES 4

INGREDIENTS

Main
quinoa (tri-colour) (cooked weight)
300g
endives, quartered
150g
fennel, quartered
150g
extra virgin olive oil
1 tsp
sea salt
½ tsp
cooked chickpeas, no sugar/salt
200g
Braeburn apple, thinly sliced
100g
raw candy beetroots, thinly sliced (prepped weight)
250g
heritage tomatoes, thinly wedged
150g
mache salad (lamb lettuce)
60g
avocado, diced (prepped weight)
140g
goat’s cheese, crumbled
60g
Dressing
extra virgin olive oil
2 tbsp
lemon, juiced
1
lemon zest
½
honey
2 tbsp
sea salt
0.5g
black pepper
0.5g

METHOD

Preheat the oven to 175°C.
Cook the quinoa until cooked but has a firm texture. Drain and allow to cool (do not refresh).
Place the fennel on a baking sheet, drizzle with olive oil. Season.
Bake in the oven for 10+ minutes, until soft, golden and with slightly crispy edges.
While the fennel is cooking, prepare the rest of the ingredients and mix together with the dressing.
Divide the cooked quinoa, chickpeas, apple slices, beet slices, endive, tomato, maché, avocado slices between the four bowls and tuck in the baked fennel and scatter with the goats’ cheese.
Serve with the dressing on the side and enjoy!

KEY NUTRIENTS

Nutrient
Per 100g
% RNI
Per 391g
% RNI
Energy kJ
437
5%
1707
20%
Energy kcal
105
5%
409
20%
5.2g
7%
20.3g
29%
1.4g
7%
5.4g
27%
3.8g
4%
14.8g
16%
0.22g
3%
0.84g
14%
Protein
3.6g
-
14.0g
-
Carbohydrates
9.8g
-
38.4g
-

Reference: Intake of an Average Adult (8400kJ/2000kcal)

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Disclaimer: Some of the food pictures on this website are a representation the actual dish, so if you have any particular allergy issues then please see the allergen list provided with the recipe, or enquire at the point of of purchase.