This week, we are sharing an exciting (and scrummy) recipe from Deliciously Ella exclusively for Raw Press Cafe!
“This is an awesome new salad, which I designed exclusively for Raw Press. It’s the perfect summer dish as it’s wonderfully light, yet still very satisfying with awonderful taste. It’s filled with fluffy quinoa, roasted hazelnuts, refreshing slices of cucumber and sweet pomegranate seeds, which are then tossed in a simple lemon and argon oil dressing to create something incredibly delicious. Each bite of this salad will fill you with an amazing combination of plant protein, fibre, vitamins and minerals, so you’ll feel energized all day!” Ella Woodward, Deliciously Ella
50g blanched hazelnuts
50g mixed red and white quinoa
Juice of 1/2 lemon
2 tbsp argan oil
Pinch of Salt
Pinch of Pepper
Cover the quinoa with boiling water in a saucepan along with the lemon juice and a pinch of salt. Allow to boil for 12 minutes or until the water has been absorbed. While the quinoa cooks, place the hazelnuts on a baking tray and place in 200c oven for 8-10 minutes. Chop the cucumber into quarters, then into eighths. Slice out the wet, seedy central part and slice in to thin pieces. Allow the quinoa to cool before string in the argan oil, pomegranates, chopped cucumber and hazelnuts along with the salt and pepper to taste!
recipe: Deliciously Ella for Raw Press
To find more info on Ella and her blog, click here!
To find out more info on Raw Press, click here!