Personally I love the fat-soaked food of my ancestors, so when presented with an insipid green leaf salad (the culinary equivalent of the carnation, aka 'filler', in the floral world) I am left cold. But a salad beefed with protein and crunchy grains; now that is something I can get my head around and my fork right into. Enter this number, chock full of well-dressed earthy things that won't see you reaching for a Big Mac chaser. Get amongst it people.
100g red quinoa
100g white quinoa
1 small fennel bulb, trimmed, sliced, fronds reserved
Squeeze of lemon juice
1 small red onion, peeled, very thinly sliced
¼ cup pepitas
Small handful of watercress leaves
1 x good quality smoked salmon fillet, coarsely flaked
30g fresh horseradish, grated on a microplane
¼ - ½ cup buttermilk (or thin yoghurt)
Place red quinoa and white quinoa into separate saucepans and cover with water about half a thumbs length above the surface of the grains. Cover and bring to the boil, then reduce the heat and simmer for 10 minutes or until the grains are tender but still have a little bite. Drain and cool completely. Add to a bowl with the remaining salad ingredients, season with salt and pepper, and toss gently to combine.
Combine the horseradish and buttermilk in a small bowl and stir to combine. Drizzle the yoghurt mixture over the salad and serve immediately.
TUL Note: Katrina Meynink is a freelance food writer, author and all-round freak in the kitchen. She has published two cookbooks - most recently, the insanely delicious, Bistronomy: French Food Unbound with Murdoch Books, and her first book, Kitchen Coquette (Allen & Unwin), was awarded Best First Cookbook 2011 (Australia) at the Gourmand World Food Cookbook Awards (buy both books here!). So, basically, she's the real deal.
Image credit: Katrina Meynink