alkaline-food-chart-4.0

68Cool Summer SaladPreparation Time: xx minutesServes: 2InstructionsFirstly, get the quinoa cooked and out of theway. The rough guide is to mix one part quinoato five parts water, so do this (unless you packsays otherwise), bring to a boil and then simmersuper-gently until the water has absorbed.Next, you have two options with the beetrootand carrot. If you have a Spiral Slicer use thisto make carrot and beetroot spirals, but if notthen you will want to grate them with a standardcheese grater into a bowl. Once grated, presswith some kitchen roll/towel to get rid of someof the excess moisture.Ingredients• A little box/punnet of cherry tomatoes(or about 15)• 1 serve as per your pack instructions ofquinoa (about 1/2 a cup dry I estimate)• 1 carrot• 1 avocado• 1 beetroot• A handful of baby peas• A handful of basil• A good pinch of sage leaves• A pinch of healthy salt (Celtic, Himalayan etc)• A pinch of black pepper• A dressing of olive oil with lemon juice –mix to suit your tasteWhile you’re spiralising or grating have the babypeas steaming gently for a few minutes to cookthrough and then put aside.Slice or dice your avocado as you like and thenmix all of this into a large bowl with the herbs(which you can roughly chop or rip) and set it allaside while you sort out yer’ tomatoes!Now, you’re going to be grilling the tomatoes(surprise!) so chop them in half and drizzle witholive oil and place under the grill for about 5minutes until they start to just blacken and arewarmed.With the tomatoes done you can mix it all upinto a big bowl and dress with the olive oil andlemon juice.There you have it – colorful, nutrition-ful andflavourful!Optional extra: you can add some fresh chilli,thinly sliced to spice it up if you want! I do!