Name: Spring green salad with parsley & blue cheese
Prep time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 300g baby leaf spring greens any tough stalks removed, leaves finely sliced; ½ large bunch of parsley chopped; 250g ready-cooked quinoa; 1 small red onion finely sliced; 100g blue cheese crumbled (ensure vegetarian if needed); 1 lemon zested and juiced; 1 tsp Dijon mustard; 1 tbsp rapeseed oil; 35g walnuts roughly chopped (optional)

Ingredients

4 serv.

300g baby leaf spring greens any tough stalks removed, leaves finely sliced
½ large bunch of parsley chopped
250g ready-cooked quinoa
1 small red onion finely sliced
100g blue cheese crumbled (ensure vegetarian if needed)
1 lemon zested and juiced
1 tsp Dijon mustard
1 tbsp rapeseed oil
35g walnuts roughly chopped (optional)

Instructions

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1 Put the kettle on to boil. Tip the spring greens into a large heatproof bowl and cover with boiling water from the kettle, then leave to stand for 2 mins to soften slightly. Drain well, then tip onto a plate lined with kitchen paper. Spread the greens out in a single layer so the paper can absorb as much of the excess water as possible. Leave to cool for 2 mins.
2 Meanwhile, toss the parsley, quinoa and red onions together. Mix in the spring greens, then scatter over the cheese and toss gently with your hands to combine.
3 Whisk the lemon zest and juice, the mustard and rapeseed oil together in a jug to make a dressing. Pour this over the spring green salad and toss gently to combine. Tip the salad onto a large serving platter or spoon into individual bowls and scatter over the walnuts, if using. Serve immediately.