Super healthy salad

Jane Strode

Photo: John Paul Urizar

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Cooking time: Less than 30 minutes

Super healthy salad

INGREDIENTS

1 cup (160g) burghul
1 cup (200g) quinoa, rinsed
2 medium avocados
4 shallots, trimmed
2 cups (200g) mung beans
1 cup (160g) almonds, roasted, roughly chopped
1/2 cup (125ml) extra-virgin olive oil
2 1/2 tbsp (50ml) sherry vinegar

METHOD

Place burghul in a bowl with cold tap water to 2cm over level of burghul. Allow to soak for 1hr; drain, then squeeze out excess water. Set aside.

Place quinoa in a small saucepan with 1 1/4 cups water. Stand 20mins, then cook over medium heat, partially covered with a lid and stirring occasionally, until almost cooked, about 10mins. (Partially cooking the quinoa preserves texture and flavour.) Set aside.

Cut avocados in half, discard seeds and use a large spoon to scoop out flesh. Cut into 1/2cm pieces. Finely slice shallots and place in a large bowl with burghul, quinoa, avocado, mung beans and almonds.

In a small bowl, whisk together olive oil, sherry vinegar and a little salt and pepper. Toss dressing through salad just before serving.