We are enjoying a last blush of summer here, which is always a treat. It’s pretty warm, and tomorrow will be even hotter. As the weather was glorious, we trained at the beach this morning. Sunshine hasn’t been on our side this summer, so this was the first beach session in ages. And my legs are still feeling it. I love that feeling of complete exhaustion that comes after a tough workout. As one of my trainers says, “it’s not a day spa”. It certainly is not.
After doing a few chores this morning I knocked up a salad for lunch. It’s based on a superfood salad from one of my favourite London restaurants, Leon. But I’ve mixed it up a bit with some of my favourite ingredients and what was in the fridge.
- 1 cucumber in large dice
- 1/2 zucchini in thick slices
- 1 avocado in large dice
- 1/2 head brocolli
- 1 cup frozen peas
- Cooked quinoa (I used about 3/4 cup because that’s what was in the fridge)
- handful of basil
- handful of mint
- Pitted Kalamata olives
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 1 tsp Dijon mustard
- 1 clove crushed garlic
- Brush the zucchini slices with olive oil and grill until soft. I like to do this on a griddle pan or BBQ to create the char marks on the vegetable. Allow to cool
- Blanch the broccoli and peas, allow to cool
- To make the dressing, mix the oil, lemon juice, mustard and garlic in a small bowl or jar
- Once all the cooked veg are cool, mix all ingredients in a bowl and drizzle with dressing
Today I topped the salad with a small can of tuna for an extra protein hit, so it’s not truly vegetarian. I think this would also be nice with some grilled halloumi or crumbled feta cheese. I mean, what’s not to love about cheese?
Quinoa is an excellent addition to salad, as it adds bulk and is a protein-based grain, not carbohydrate. I tend to cook enough for my whole street so often have some cooked quinoa in the fridge, which makes it easy to throw into whatever I’m cooking, adding extra substance to a meal.