Winter may be all about warm hearty stews and piping hot soups but that doesn't mean salads are off the table. Swapping the leafy greens with some grains and blanched or roasted vegetables is a great way to have salad during the colder months and this is exactly what Justine does in this recipe. Quite similar to the classic salade niçoise this is such a healthy and colorful salad recipe idea where she uses multicolored quinoa, brocolli and some salmon to bulk up the salad and mixed it up with a very tasty anchovy dressing. She used the Tefal French Heritage Non-stick Saucepan to cook the brocolli and quinoa for the recipe.
150g fillet of hot smoked salmon (or 2 x 95g of canned salmon)
½ punnet of cherry tomatoes, halved
½ cup whole almonds, toasted and chopped
½ head of broccoli, cut into medium florets
2 sprigs parsley, roughly chopped
1 sprig dill, roughly chopped
½ cup cranberries
2 dollops of Greek-style yoghurt, to serve
3 anchovies fillets, finely chopped
Juice and zest of 1 lemon
¼ cup of extra virgin olive oil
Salt and pepper
Bring salted water to the boil in a saucepan and add the broccoli. Once the water comes back to the boil, cook for 2 minutes then strain and roughly chop.
Cook quinoa in the saucepan as per packet instructions. Once the quinoa has absorbed all of the water, cool for 5 minutes with the lid on. Now, using a fork separate the grains. Return the chopped broccoli, tomatoes, almonds, cranberries, herbs and flaked fish. Add the dressing to the warm salad and toss. Serve with a dollop of yoghurt.