As Westgate Design reopens looking stunning after a major refurb we’re thrilled to offer you access this month to one of the ‘Star Recipes’ from their new menu. Darron assures us that they intend to make more use than ever of raw, vital Superfoods in their new offerings so, if that appeals to you as much as it does to us, we’d suggest you check out Westgate’s new menu in their delightful new surroundings as soon as you get the chance. So here’s Darron’s recipe which I can’t wait to pop in and try!
Westgate Superfood Salad
Ingredients:
50g rocket, 50g baby kale, 50g baby spinach
1 cup quinoa
1 or 2 raw beetroots
20g sprouted alfalfa
1 cup honey walnuts
2 ripe pears
1/2 smoked chicken fillet, thinly sliced
20g flat leaved parsley
Dressing:
50ml Olive oil
20ml lemon juice
4 tablespoons tahini
4 tablespoons honey
Pinch sea salt
Pinch ground black pepper
Method:
Boil quinoa as you would long grain rice. Drain well and allow to cool.
Grate the washed beetroots (no need to peel).
Toss the walnuts in honey. Bake in the oven at 150c for 15 minutes. Allow to cool.
Ensure your leaves are washed and dry.
Slice your pears and leave to one side.
Combine the leaves, quinoa, beetroot, pears and alfalfa in a large bowl.
Combine all your dressing ingredients together and add to the salad and toss. Make sure not to add too much dressing or the leaves will become soggy.
To serve you can divide into 4 to 6 main courses or in one large bowl and let your guests serve themselves.
Lightly combine the smoked chiken fillet on top at the end with the walnuts and sprinkle with the roughly chopped flat leaved parsley.
Mmmmm, I think that just writing that one out did me good!
