Cleaver Taboule Salad Recipe

4 Bunches of Cleavers rough chopped
1 cup Fresh Mint rough chopped
1 bunch Wild Ramp Leaves rough chopped
a handful of bittercress greens rough chopped.
1 firm Tomato Diced
1 shallot finely chopped
1/2 cup EVOO (extra virgin Olive Oil)
1/4 cup freshly squeezed lemon juice
Salt & Pepper to taste
1 cup pre-washed Quinoa
Wild flower petals for garnish – Dandelion, Violets

Method: Toast the quinoa in a saucepan – remove from saucepan and add a tablespoon of olive oil – Return quinoa to pan when oil is hot. Add water (1 cup but may need to add more as it cooks) to the pan on medium heat and bring to boil. Lower heat and let simmer for 15 minutes. Take off heat and let stand for 15 minutes. Remove from pan onto cold baking sheet to fully cool down before adding cold ingredients.

In a separate large mixing bowl put in the fresh green ingredients and mix. Add the cooled Quinoa, diced tomatoes, chopped shallots, EVOO, lemon juice and salt & pepper. Add more or less EVOO and Lemon Juice to your tastes. Just before serving – add the flower petals of your choice – keeping some aside as garnish.

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