Serves 4
100g quinoa
50g pine nuts
50g shiitake mushrooms
100g fresh tomatoes
50g sun-dried tomatoes
1 ripe avocado
25g fresh green olives
100g rocket
50g manchego cheese
For the dressing
1/3 lemon and lime juice to 2/3 olive oil
Salt and pepper
Fresh chilli
〉〉 Toast the quinoa in a saucepan over a gentle heat for a minute or two, cover with an inch of water and simmer for 10 minutes, or until the grains turn translucent and tender.
〉〉 Drain in a sieve and allow to cool.
〉〉 Toast the pine nuts to give them a golden colour and keep to one side.
〉〉 Slice the fresh shiitake mushrooms thinly, and slice the fresh and sun-dried tomatoes.
〉〉 Peel and chop the avocado, chop the green olives roughly and then combine all the ingredients in a large mixing bowl.
〉〉 Whisk together the citric juice with the olive oil, season and add just a touch of fi nely sliced chilli, and then dress all the salad ingredients well.
〉〉 Finish with some shavings of manchego cheese and serve immediately.