Easily transportable summer fare from Jenny Chandler
200g quinoa, rinsed and drained
4-6 tbsp extra virgin olive oil
Juice of 1 lemon
About 600g in total of garden peas, broad beans, tiny French beans, sugar snap peas and trimmed
1 handful of parsley leaves, roughly chopped
A few radishes, quartered
300g hot smoked salmon
Microgreens: radish, beetroot, amaranth or other tiny sprouts or cress (optional)
Boil the quinoa in 300ml water for about 15 mins until the grain has swelled up and you can see a distinct Saturn-like ring around it. Drain off any excess moisture. While still warm, add the oil, lemon juice and season with salt and pepper.
Steam the vegetables until just tender, then plunge them into chilled water to stop them overcooking. It’s up to you how small you chop the beans or asparagus and whether you pop the broad beans from their skins to reveal their stunningly bright interiors. It depends if it’s a ‘table and plates’ or a ‘balancing fork and food’ type of occasion.
Place the eggs in a pan of boiling water and cook for 8 mins. Remove from the pan and place in a bowl of cold water. This will ensure set but still creamy yolks every time.
Stir the parsley into the quinoa and carefully fold in the radishes and green veg. Flake the salmon over the salad and keep the eggs whole, to chop into upon arrival at your eating spot.
Sprinkle over any microgreens you might have purchased—they do look and taste stunning.
Recipe: Jenny Chandler
Images: John Holdship