This recipe is based on the famous Ottolenghi's Middle Eastern salad.
Ingredients
90 gm
Quinoa, cooked
1 cucumber(s)
Cucumber
(English)
2 medium shallot(s)
Shallots
4 bunch
Parsley, Italian, fresh
(large bunches)
2 bunch
Mint, fresh
1 tsp
Allspice, ground
3 tbsp
Apple cider vinegar
120 ml
Extra virgin olive oil
((1/2 cup))
1 dash
Black pepper
(to taste)
Instructions
Put the quinoa in a fine sieve and put under the cold tap until the water runs clear and most of the starch has been removed. Transfer to a bowl.
Cut the cucumber into 0.5cm dice (a small serrated knife is the best tool for this job) and add to the bowl, along with any juices. Chop the shallots as fine as you can and add to the bowl.
Take a few stalks of parsley and pack them together tightly. Use a large, very sharp knife to trim off the end of the stalks, then chop the remaining stems and leaves as finely as possible and no wider than 1mm. (If you can't achieve that first go, go over the chopped parsley again, this time with the heel of the blade.) Add the parsley to the bowl.
Pick the mint leaves, pack a few together tightly, chop as finely as the parsley and add to the bowl. Finally stir in the allspice, vinegar to taste, olive oil, and pepper to taste. Serve at room temperature.
