Chicken Quinoa Salad
10th April 2015
Kale, Spinach and Sweet Potato Soup
10th April 2015
Ingredients
- 7 cup French dwarf (green) beans topped and tailed
- 24 baby tomatoes wiped and halved
- 2 large bags of fresh spinach Rip spinach into smaller pieces
- 1 small red onion very finely sliced
- 24 black olives stoned (pitted)
- 3 tbsp stoned (pitted) chopped
- Salt and freshly ground black pepper
- 24 quails eggs hard boiled for 3 minutes in boiling water, then transferred to cold water
- 12 anchovy fillets drained and halved
- 3 tbsp virgin olive oil
- 2 tbsp lemon juice
- 1 clove large garlic peeled and crushed
- 6 large fresh tuna steaks or 12 small
Servings:
Instructions
- Cook the beans, ensuring that they remain crunchy. Drain and refresh under cold water
- Add the tomatoes, spinach, onion, olives, half the parsley, salt and pepper.
- 24 quails eggs, hard boiled for 3 minutes in boiling water, then transferred to cold water
- Peel and halve the eggs and mix into the salad. Add the anchovies.
- Mix the oil, lemon juice and garlic together and sprinkle all over the salad.
- Finally, brush the tuna fish with a little oil and grill (broil) or char-grill until just cooked through.
- Place each steak on a bed of salad, sprinkle with the remaining parsley and serve or chill until needed.
- For a more economical alternative, cook 540 g (180 oz) of fresh tuna then flake the flesh into the salad.
