"Superfood" salads are everywhere, you can't escape the wrath of M&S's mungo bean filled, "mooli" fake sushi stuffed, edamame scattered lunch aisle due to the overwhelming popularity of health foods. It's not all smoke, mirrors and hyperbole though, many of these foods really do pack a healthy nutrition punch, and we could all (if we're not already) benefit from swapping the all-day-breakfast sandwich and crisps for a healthier alternative.
Introducing the perfect lunch date, she has all corners covered. A brilliant source of healthy fats, protein, vitamins, minerals, antioxidants, and slow releasing carbs, this is just what the doctor ordered!
You will need:
Baby lambs lettuce a perfect salad base, containing omega 3.
Baby pea shoots have a wonderful, distinctive flavour and are packed with vitamin c, vitamin a and folic acid.
Watercress known as an anti ageing food, contains enzymes that aid the liver, can aid in eye health, and is full of antioxidants.
Cashew nuts rich in monounsaturated fats, an excellent source of calories and energy.
Quinoa is a fantastic source of protein, touted as the super grain of the future it contains amino acids, riboflavin and is rich in complex carbohydrates.
Pomegranate kernels a bit of an old timer on the super foods block, pomegranates are a fantastic source of vitamins, minerals and phytonutrients. Their seeds are also a great source of fibre
Sunflower seeds contain selenium, magnesium, copper and are a fantastic source of vitamin e.
Caper berries contain various flavonoids but included mainly for their delicious flavour punch!
Lemon juice too many health benefits to even start on, lemon's medicinal properties have been noted for millennia.
Olive oil again, I could write pages on its health benefits.
Cayenne pepper known to aid in the fight against cold and flu, it also relieves head aches, aids digestion, is an anti-inflammatory, and supports the metabolism, amongst many other things.
Violas (optional) the flowers are eaten as a breath freshener, and make a beautiful garnish.
This is a "placed" salad rather a the toss-it-in-a-bowl-and-shake one.
Start off by cooking about fifty grams of quinoa per serving according to the instructions on the packet, then put to one side.
On a large white plate or pasta bowl, lay a bed of lambs lettuce, watercress and peashoots, then sprinkle on your salad goodies, including the quinoa, before placing your violas around the bowl.
Finish with a squeeze of lemon juice, a glug of olive oil and some cayenne pepper.
The salad is delicious served with some cured meats and a hunk of whole meal bread with softened butter. It's so pretty it almost resembles a little miniature rock garden, and looks like a lot more trouble to make than it actually is!