This is can either be a moulded or free-form salad. If you want to mould it, arrange avocado slices in the bottom of four 10cm round moulds on four plates, then add the quinoa mix, onion and tomato, pressing down as you go. Drizzle over the remaining dressing once you’ve taken the moulds off. This would be good with some baby salad leaves.
Energy 286 kcal/1202 kJ
Sat. Fat 1.7g
400g can butter beans, drained and rinsed
25g coriander leaves, finely chopped
1 chilli, deseeded and finely chopped
1 ripe avocado
Half a red onion, finely diced
1 large tomato, deseeded and finely diced
For the dressing:
Juice of 2 limes
1 red chilli, deseeded and finely chopped
1 tablespoon extra virgin olive oil
1 teaspoon honey
Wash the quinoa in cold water until it starts to run clear. Put in a saucepan, cover with cold water, add a pinch of salt and bring to the boil over a medium heat. Simmer for around 14 minutes until the quinoa is well cooked and has unfurled its tail. Drain, cool and set aside until needed.
In a bowl, mix all the dressing ingredients except the honey.
Add the butter beans, coriander and chilli to the quinoa and mix well. Add 3 tablespoons of the dressing, but don’t soak the quinoa mixture too much. To assemble the salad, cut the avocado into chunks, mix with the quinoa and butter beans, and sprinkle the dressing and the tomato/red onion garnish over the top, then drizzle the honey over each portion as a final touch.
Martin Morales (martinmorales.co.uk) is Chef and Founder of Ceviche and Andina, Peruvian restaurants in London. He is the award-winning author of Ceviche: Peruvian Kitchen. cevicheuk.com