This one of the ultimates tastes of Summer! A new favourite.

SERVES 6-7

INGREDIENTS

• 1/2cup cooked quinoa
• 2-3 bunches flat leaf parsley
• 3-4 bunches of mint
• 4 big silverbeet leaves, finely chopped
• 400g tomatoes
• 1 small Spanish onion
• 1tbs olive oil, optional
• 1cup pomegranate seeds
• 1 cup roasted hazelnuts
• 1tsp allspice
• Zest of one lemon
• 1 juice of lemon
• pepper & salt

METHOD

1. Place the quinoa in a cup of water in a saucepan to cook, bring to the boil and let it. cook for a further 10mins, let is sit for 5mins and than fluff it with a fork and let it comes to room temperature before adding it to the salad
2. Pre heat the oven to 170 degrees fan forced and add the hazelnuts on a lined baking tray for 20mins
3. Finely chop all the greens and place in a salad bowl
4. Dice the tomatoes, finely slice the onion and add the pomegranate seeds
5. Add everything else and the hazelnuts last
6. Oil and lemon can wait until last
7. If you want to add a nice source of protein to the side, any will work in the picture I oven baked a pork loin. Which worked really well.

CALORIES PER SERVE = 35.4G

PRO 5G

FAT 6.8G

CARBS18.6G

FIBRE LOADS!!

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