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.

Flaxseed Focaccia

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.

So easy when you know how…..

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.

INGREDIENTS:

120g quinoa
1 ripe mango
1 ripe avocado
4 tablespoons sesame seeds
100g pomegranate seeds
1 lemon
2 tablespoons tamari
Salt and pepper

METHOD:

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.

Mango, Sesame and Avocado Quinoa

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.