Saladsdeliciouslyella
Fennel, Avocado & Pomegranate Summer Salad
This is the ultimate summer salad; so deliciously light and fresh, filled with a mix of fluffy quinoa, chunks of creamy avocado, crunchy bites of red pepper and juicy cooked sweetcorn.
👥 2 Servings⏱️ Prep & Cook: 30 min🔥 Cook: 30 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●pan
- ●saucepan
- ●bowl
📝 Preparation Steps
1
Preheat oven to 200°C / 180°C fan / 400°F.
2
Slice the fennel into quarters and then halve them again. Place on a baking pan with a drizzle of the olive oil and salt. Bake for ⏱️ 35-40 minutes until soft.
large fennel1olive oil1 tablespoon
3
Place the sweetcorn and pine nuts on a separate baking tray, drizzle with olive oil and a sprinkle of salt. Bake for ⏱️ 5-10 minutes until golden brown.
pine nuts1.8 ozolive oil1 tablespoon
4
Once you’re ready to eat: cook the quinoa. Simply place the grain in a saucepan and fill with ⅔ of a cup of boiling water, a sprinkling of salt and a squeeze of lemon juice.
quinoa1.5 oz
5
Simmer for ⏱️ 12-15 minutes until the grains are soft and delicious but not too gluey and stuck together. You may need to add more water to the pan as it cooks, so keep an eye on it.
6
While the quinoa cooks, cut the red pepper, remove the seeds inside and then cut into cubes before placing these in a bowl.
quinoa1.5 ozred pepper1
7
Cut the avocado into cubes, discarding the skin and the stone.
8
Add the avocado to the red pepper and pour in the sweet corn and pine nuts.
red pepper1pine nuts1.8 oz
9
For the beans you need to shell them, remove the beans and place these in a steamer for five minutes.
10
Then pop the beans out of their skin and add them to the pepper, avocado and corn.
11
Squeeze the remaining lemons and pour this over the vegetables along with the thyme, dill and salt.
lemons2dried thyme1 tablespoon
12
Once the quinoa is cooked and has cooled for a few minutes add it to the bowl along with the fennel.
quinoa1.5 ozlarge fennel1
13
Mix everything together, add the pomegranate seeds and hazelnuts, then sprinkle some pepper, leftover dill over the top.
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