My Dear friends

This site not work anymore .I have a new site and you can go there visit me. I dont go put more post here anymore ... If you like this blog go there .. I will be there for you ... Olá meus queridos amigos ... agora tenho um novo blog Este site nao funcionará mais , tive alguns problemas. Agora tenho um novo endereco de blog. Nao irei mais colocar post neste blog .. Todas as atualizacoes e novidades estarao no outro endereco .. Acessem... estarei lá pra vcssss Se vcs gostaram desse blog irao amar o outro .. mais atualizado e lindo ... Vamos láaaa .... visitem-me lá .. Beijinhos Lili

Tank for everything !!!

quarta-feira, 24 de fevereiro de 2010

Fairtrade recipes: Original superfoods salad

Allegra McEvedy shares her recipe for a healthy superfood salad made entirely from Fairtrade ingredients.

Allegra McEvedy
Published: 3:11PM GMT 19 Feb 2010
Fairtrade recipes: Original superfoods salad Photo: Yuki Sugiura

This is one of only two dishes that have been on the Leon menu since we first opened our doors in London’s Carnaby Street in 2005.

Something magic happens when these ingredients get together, and even after all this time I still find myself craving it on a scarily frequent basis.

Coupled with using Fairtrade ingredients, and being absolutely delicious, of course, it really does tick all of our boxes.

Recipe serves two.
30g (1oz) Fairtrade quinoa
200g (7oz) broccoli, cut into bite-sized florets
120g (4oz) peas, fresh or frozen
100g (3½oz) cucumber, cut into slim batons
100g (3½oz) good-quality feta, crumbled
20g (¾oz) alfalfa
20g (¾oz) toasted seeds (we use Fairtrade sesame seeds, and sunflower, flax and pumpkin seeds)
50g (1¾oz) Fairtrade avocado, cut into bite-sized chunks
small handful of flat-leaf parsley, roughly chopped
small handful of mint, roughly chopped
2 dsp Fairtrade lemon juice
2 dsp extra-virgin olive oil
salt and Fairtrade black pepper

Put the quinoa in a small pan. Cover with cold water plus about an inch, then let it gently simmer until the water’s gone - about 15 minutes. Spread it on a tray to cool to room temperature.

Pour an inch of hot water into a saucepan with a pinch of salt and cover it. Once boiling, drop in the broccoli and peas and put the lid back on. Drain after three minutes and run the veg under cold water to take all the heat out and keep them crisp and green.

Build your salad in layers now, either individually or on a mains plate to share – this is more of a flat salad than a big-bowl affair. Start with the first ingredient on the list and end up with the chopped herbs.

Lightly whisk the lemon juice and oil together with some seasoning, but only dress the salad just before you eat it.
Taken from The Fairtrade Everyday Cookbook, Dorling Kindersley, available from Telegraph Books at £14.99 plus £1.25 p&p. Call 0844 871 1516 or visit


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