Carrot, Walnut and Quinoa Salad

 I had planned on making three dishes tonight but after the amazing Tabbouleh I decided to forget about one of them and just put this really simple carrot salad together.

This is probably the best carrot salad that I’ve ever eaten. What makes it super amazing is the walnuts and the red chilli. Phenomenal.

This salad is also from The Superfood Diet by Gurpareet Bains. New book – two out of two great recipes.

I’d already held back a small amount of cooked Quinoa from the Tabbouleh; and again that is the only cooked element. Putting it together you add walnuts, a red chilli, a shallot, fresh coriander and garlic to mirin, white wine vinegar, and walnut oil. To this mix add your grated carrot and your cooked Quinoa.

I grated half the carrot recommended in the recipe – not out of laziness – I just thought the picture in the book looked too carroty. I wanted to see the Quinoa and the chillies and for it to look more interesting. I think this was a great move.

You serve the dish with some poppy seeds sprinkled over the top. I didn’t have any so I used nigella seeds instead.

Like the Tabbouleh this dish definitely benefits from an hour in the fridge for the flavours to develop. This salad will be seen again at this weekend’s BBQ – weather permitting!

Mexican Griddled Chicken, Sweet Potato and Avocado Salad with Chipotle Mayo

This amazingly tasty dish comes from Diana Henry’s – A Bird In the Hand.  Her style of cooking and the simplicity of her recipes should be a winner for most people that don’t want to slave over meals.

I really like this book.  There was isn’t a thing in it I wouldn’t eat and it is far superior to every other chicken book I’ve ever seen. She also published A Change of Appetite – which I’ve cooked from many times.

This dish combines sweet potatoes, quinoa, avocado and a chipotle Mayo that is to die for – and of course the chicken. The sweet potatoes are phenomenal – they are roasted and then griddle fried with chilli flakes and cumin seeds pressed into them. Amazingly smoky!

It took a while to make and in hindsight I should have marinated the chicken for a lot longer than I did. I only left it an hour but I think the four hours recommended in the book is more reasonable. Even overnight might be better given how basic the marinade is; it only has lime juice, garlic, a small amount of ground cumin and oil.

This could so easily become a vegetarian salad by swapping out the chicken for Halloumi or maybe even just leaving it out. It would be a great companion to a BBQ.

There are many components to this dish but they are all very achievable; perhaps the Mayo will be a challenge for anyone that doesn’t have a stick blender as to need to add the oil gradually so that the Mayo emulsified. Mine split a little – but i didn’t affect the taste.

The only thing I changed in this recipe was leaving the chicken thighs whole with the bone in. This was more through oversight than choice. When I make it again – I which I will – I’ll remove the bone and slice the chicken into the salad. It’ll be a more enjoyable eat this way I think.

I might even consider preparing the chicken with a ras el hanout marinade as I think a punchier chicken might bring more to the dish.