App onlyFragrant pork & lemongrass noodles.
In just 20 minutes you can be enjoying a stir-fry heady with lemongrass, ginger and lime. If you prefer thicker noodles, they'll also work instead of vermicelli
Spring green salad with parsley & blue cheese
Serves 4
Easy
Prep:
No cook
Serve this vibrant salad with blue cheese as a light supper or side dish. Kale or chard will also work in place of the spring greens
Skip to ingredients
- 300g baby leaf spring greensany tough stalks removed, leaves finely sliced
- ½ large bunch of parsleychopped
- 250g ready-cooked quinoa
- 1 small red onionfinely sliced
- 100g blue cheesecrumbled (ensure vegetarian if needed)
- 1 lemonzested and juiced
- 1 tsp Dijon mustard
- 1 tbsp rapeseed oil
- 35g walnutsroughly chopped (optional)
Nutrition: Per serving
- kcal286low
- fat14g
- saturates6g
- carbs24g
- sugars4g
- fibre7ghigh
- protein12g
- salt0.7g
Method
step 1
Put the kettle on to boil. Tip the spring greens into a large heatproof bowl and cover with boiling water from the kettle, then leave to stand for 2 mins to soften slightly. Drain well, then tip onto a plate lined with kitchen paper. Spread the greens out in a single layer so the paper can absorb as much of the excess water as possible. Leave to cool for 2 mins.
step 2
Meanwhile, toss the parsley, quinoa and red onions together. Mix in the spring greens, then scatter over the cheese and toss gently with your hands to combine.
step 3
Whisk the lemon zest and juice, the mustard and rapeseed oil together in a jug to make a dressing. Pour this over the spring green salad and toss gently to combine. Tip the salad onto a large serving platter or spoon into individual bowls and scatter over the walnuts, if using. Serve immediately.
