This beautiful salad could be a meal in itself but I decided to try it with some left-over shredded beef which I had made the day before.
Instead of pitta bread, I served my beef on some toasted flaxseed focaccia which was freshly made. I didn’t use Golden Flaxseed this time so my bread was a little darker, if not tastier. I also used Avocado Oil instead of olive oil making it extremely ‘moreish’. This focaccia is fast becoming a favourite of ours as it is so versatile.
The salad is a really interesting mix of sweet, slightly savoury, slightly tangy and slightly creamy ingredients with the added crunch of the pomegranate and sesame seeds.
I used to struggle getting the seeds out of a pomegranate – cutting it into pieces and trying to get the fiddly little things out. Then I saw Jamie Oliver showing just how easy it was to cut the pomegranate in half, hold it in one hand and bash it with a wooden spoon. The seeds just fall out like magic. Everytime I bash a pomegranate, I think of him doing it and say a big thank you.
1 ripe mango
1 ripe avocado
4 tablespoons sesame seeds
100g pomegranate seeds
2 tablespoons tamari
Salt and pepper
Cook the quinoa according to instructions and allow to cool. I often cook my quinoa in beef stock for added flavour.
Meanwhile, peel the mango and cut into bite-sized pieces.
Do the same with the avocado and pop it all into a bowl together with the sesame seeds, pomegranate seeds, lemon juice, tamari, salt and pepper.
Add the quinoa once it has cooled and gently mix all together.
Serves 2 as a main dish, or 4 as part of a selection of salads.
Recipe slightly adapted from Deliciously Ella
NB: All photographs used in this blog have been taken by me, and are of food I have prepared and served myself.