IT’S NEVER BEEN EASIER TO EAT LESS MEAT
Going meat-free some of the time, rather than every day, is becoming ever more popular. Nicola Graimes is one of the food writers inspiring a new generation of cooks to be more creative with veg – and it all starts with choosing ingredients wisely
PHOTOGRAPHS AND STYLING HAARALA HAMILTON FOOD STYLING SARA LEWIS
V IS FOR VEGETARIAN
Sour cherry, red quinoa and spiced almond salad [v]
SERVES 4. HANDS-ON TIME 25-30 MIN, OVEN TIME 10 MIN
Sour cherry, red quinoa and spiced almond salad
“The success of this salad is all about balance – you don’t want any single ingredient to dominate. It should be a harmonious mixture of favours, textures and colours.”
FOOD TEAM’S TIP Soaking the nuts makes them easier to digest, but if you like a crunch, don't soak them.
• 60g blanched almonds
• 2 tsp harissa paste
• 100g quinoa (red, white or black)
• 8 large handfuls mixed red and green salad leaves
• 1 small red onion, finely sliced
• 2 large handfuls fresh mint leaves, torn
• 2 large handfuls fresh flatleaf parsley, torn
• 125g dried sour cherries
• 200g firm goat’s cheese, crumbled
FOR THE DRESSING
• Finely grated zest and juice 1 lemon
• 4 tbsp extra-virgin olive oil
• ½ tsp cumin seeds
1. Soak the almonds in a bowl of water with a pinch of salt for 15 minutes until slightly softened (see tip). Drain, then put in a bowl with the harissa, turning to coat. Heat the oven to 180¡C/160¡C fan/gas 4.