I love this Middle Eastern salad, typically made with bulgur wheat, but here it becomes super-healthy because I use quinoa instead. Many versions include cherry tomatoes, but nightshades can be really problematic for immune-related skin conditions, so I’ve omitted them from this recipe. Loaded with plant-powered protein, this is a dish that makes both a delicious veggie main course and a lovely summer side option.
juice of 1 lemon
1 garlic clove, crushed
3 tbsp extra-virgin olive oil
? red onion
handful of flat-leaf parsley
handful of mint leaves
2 spring onions
salt and pepper
Rinse the quinoa well and put it in a pan with about double its volume of water. Bring to the boil, cover, lower the heat and gently simmer for 10-15 minutes.
Turn off the heat and leave to cool, then drain off any remaining water.
Mix together most of the lemon juice, the garlic and olive oil in a bowl. Season to taste.
Peel and deseed the cucumber and chop into small pieces, then very finely chop the red onion, parsley, mint and spring onions.
Stir everything together and season with the remaining lemon juice, and more salt and pepper if necessary.
Extracted from Radiant by Hannah Sillitoe (Kyle Books, approx €22). Photography by Joanna Henderson.
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