A salad of multiple textures, with soft young leaves, crunchy, lightly cooked peas and the pleasing knubbly quality of quinoa. Once made, it is a useful base for leftover roast chicken or cold pork torn into juicy pieces, or simply to put on the table with other dishes. I should add that it makes a sound addition to a lunch box, and will be fine in the fridge for a couple of days.
peas 400g (weight with pods)
sprouted mung, sunflower and radish seeds 100g
cress a small punnet
micro leaves and petals 1 large handful
For the dressing
pomegranate molasses 2 tbsp
lemon juice 2 tbsp
olive oil 2 tbsp
Put the quinoa into a pan with 175ml of water and bring to the boil, reduce the heat and simmer for 6 minutes before turning off the heat and leaving, covered, for 20 minutes.
Pod the peas and cook them in deep, lightly salted boiling water for 4 minutes or until they are almost tender. (They are good when slightly undercooked.) Drain and plunge them into iced water.
To make the dressing, mix together in a large mixing bowl the pomegranate molasses, lemon juice and olive oil, and season lightly. Wash the sprouted seeds in a sieve under running cold water and shake dry. Run a fork through the quinoa to separate the grains, then tip them into the dressing.
Mix the sprouted seeds, cress, and micro leaves and petals with the quinoa and its dressing, and serve.