Since I’ve discovered the basil lacto fermented tofu from Sojami, I’ve been hooked! It’s slightly crumbly and melty texture, a bit like feta cheese, full of flavour and rich in protein and omega 3s. Plus its natural process makes it highly digestible.
I buy it in my local organic shop (Les Nouveaux Robinson) and always keep some in the fridge for quick meals – with lentil pasta, vegetable stir-fries and even cubed as a healthy aperitif.
This salad is a complete and balanced meal thanks to the protein in the tofu, quinoa and the sesame seeds (also full of Calcium, Magnesium and skin protecting Zinc).
The anti-oxidant and anti-inflammatory benefits of broccoli make this vegetable a great accompaniment to your weekly meals. Did you know that by lightly steaming it (5 minutes max) you retain a lot of its vitamin C?
Beetroots are a rich source of vitamins A & C, iron, folic acid and cancer suppressing betacyanin which gives them their deep crimson colour.
- Small head of broccoli in florets & steamed until slightly tender
- 1 cup of quinoa cooked in 250ml water until soft and fluffy
- 90gr feta or goats cheese
- 3 tbsp sesame seeds (toasted)
- 2 small beetroots quartered
- 2 onions (white or red) quartered
- 2 tbsp of chopped parsley (chop a whole bunch when buying some in the market and place it in a bag in the freezer ready to use a tbsp. at a time whenever you need it. It will be a little cold but thaws in 1 minute.
- A few salad or spinach leaves if you wish
- 2 tbsp. apple cider vinegar
- 50ml extra virgin olive oil
- Salt & pepper
- Preheat the oven to 180°C.
Place the onion and beetroot on a baking tray lined with parchment paper.
Pop into the oven for 20 minutes.
- Whisk the dressing ingredients together.
Take out the vegs, add the cooked broccoli florets and stir in the cooked quinoa.
- Mix with the dressing.
Tip onto your serving dish and sprinkle with the toasted sesame seeds.
Now it’s your turn: what’s your favourite summer salad recipe? Thanks for sharing and dont forget to tag me @mariellealix