GRIDDLED CHILLI PINEAPPLE, MIXED GREENS & MARIE ROSE
Words by Bettina Campolucci Bordi, Author of ‘Happy Food’ a collection of easy and delicious plant-based recipes that anyone can incorporate into their busy life.
“I am a huge Marie Rose fan, and also a big fan of a good sweet-and-sour combination. Eaten on its own or as part of a big feast this salad usually goes down a treat. It helps that it looks pretty too!”
1 tbsp olive oil
1 tbsp olive oil
Sprinkle of red chilli flakes
Salt, to taste
baby gem lettuces, mixed greens, herbs and 2 avocados, stoned and cut into quarters
150g cashew yoghurt (or another plant yoghurt)
2 tbsp lemon juice
1/2 tsp sweet paprika
Black pepper, to taste
-Chop the pineapple into slices and marinate with olive oil and sprinkles of chilli while you cook the quinoa.
-Cook the quinoa following the packet instructions. Once cooked, set aside to cool.
-Once cool, add some olive oil to a medium pan and fry the quinoa until crispy.
-Turn the heat to medium and dry out the grains, stirring to move them about the pan.
-Once all the moisture has evaporated, continue cooking the quinoa until it has turned a nutty brown and starts to ‘pop’ – this will take about 10 minutes.
-Stir every so often to stop the quinoa burning.
-Griddle the pineapple in a really hot griddle pan until you get pretty charred marks and the slices are caramelised.
-Set aside until you are ready to put your salad together.
-Place all the Marie Rose ingredients in a blender and blitz until well combined and you have a beautiful smooth, plant-based mayo.
-Put the salad together. Start with the toasted quinoa, then the baby gem, mixed greens, herbs and avocado.
-Top off with the griddled pineapple and dollop over the creamy Marie Rose.