Lunch with Juju

A journey through food in Kenya following fresh produce from farm to fork, scrumptious ingredients that make up delicious meals, and healthy options for those who love food and the kitchen!

A store cupboard salad

What I loved about this salad was the ease with which I could throw it all together. Parsley and mint in the garden, lemon from the fruit bowl, beans in the pantry and everything else at hand. It's fresh, zingy, and feels super healthy. I know it would look so much prettier with red quinoa but that wasn't in the pantry so it was white on white with flecks of herb and the zing of lemon, and it tasted absolutely delicious.

INGREDIENTS

100gm quinoa - if you can get red, it will look sooooo pretty!
20gms fresh flat leaf parsley
20gms fresh mint
250gms butter beans
1/2 large lemon, skin and pips removed, flesh chopped up roughly
1/2 tsp ground allspice
60ml olive oil
salt and freshly ground black pepper

METHOD

Bring a medium saucepan of water to the boil and cook the quinoa for 11 minutes. Drain and refresh under cold water, and set aside to dry out completely. Transfer the cooked quinoa into a big bowl with all the remaining ingredients. Stir together and serve - yum!

Serves 4.