You know things are bad when your boyfriend asks you,, “what kind of birthday cake do you want?” and you say, not, “carrot cake please, not too fluffy, heavy on the cinnamon and sultanas” but, “do I have to have a birthday cake?”
Yes, I have a bad case of food fatigue. All of this eating and drinking has left me struggling to muster interest even for one of my most favourite things, cake, in its birthday and pan forms (we decided to have a late pancake day, you see, having missed the official Shrove Tuesday celebrating a friend’s birthday. Happy birthday, Lindsey). After another slightly too late night and weary morning, I got home from work this afternoon and made the most overtly healthy of healthy salads. This is like rubbing virtue directly into your pores. Oily fish, dark green leaves, seeds, sprouts, broccoli, omega 3s, vitamins, minerals, goodness. After this you almost feel obliged to have a pancake.
Samon superfood salad Serves 2-3
You can buy sprouted seeds in health food shops, or order them from some veg box companies. I sprout my own mung beans (of course I do, I’m a yoga teacher) – you can buy whole mung beans in most Indian grocers. Just soak a handful over night, and the next day drain and rinse them in warm water. Put them in a glass jar and cover the top with a piece of cloth – cheesecloth, muslin, clean bit of tights – secured with an elastic band. Continue to rinse them in a sieve with warm water each morning and evening until they sprout little tails, which will take a couple of days. They never grow quite as long as the ones in shops, but the longer you leave them the more they should grow.
For the dressing here, I used tahini (see this post) to save making the aioli used in the book, but you could use any sort of dressing you like best.
1/2 large or 1 small head broccoli
2 small salmon fillets
3 big handfuls rocket
2 big handfuls spinach
2 tomatoes, roughly chopped
120g frozen peas (I used frozen baby broad beans)
a scattering of sprouted seeds
2 tbsp toasted seeds (I used pumpkin)
3 tbsp each chopped parsley and mint
3 tbsp dressing of your choice
salt and pepper
Bring 200ml water to the boil, add the quinoa and boil hard for 5 minutes, then simmer for a further 5. Leave with the lid on to absorb the water, then fluff up the grains.
Put your griddle pan on to heat, or turn on the grill.
Chop the broccoli into small florets and slice the stalk thinly. Cut the stalk pieces in half if the stalk is particularly thick. Cook the broccoli in boiling salted water for about 3 minutes, dropping in the frozen vegetables at the last minute to thaw, then take the pan off the heat and run cold water over the veg to stop them cooking any further.
Season the salmon and griddle for about 4 minutes on each side, depending on how thick the pieces are.
Toss the leaves, tomatoes, broccoli and peas/beans in the lemon juice and pile into bowls. Scatter over the quinoa and sprouts. Top with salmon, then dressing, seeds and herbs.
Adapted from Allegra McEvedy’s ‘Leon’.