Sour cherry, red quinoa and spiced almond salad

Name: Sour cherry, red quinoa and spiced almond salad
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: Serves 4
Ingredients: ½ tsp sea salt; 60 g/2¼ oz/scant ½ cup blanched almonds; sea salt and freshly ground black pepper; 2 tsp harissa paste; 125 g/4¼ oz/scant 1 cup dried sour cherries or cranberries; ½ tsp cumin seeds; 4 tbsp extra virgin olive oil; 200 g/7 oz firm goats’ cheese, crumbled; finely grated zest and juice of 1 large lemon; 100 g/3½ oz/½ cup red quinoa (or white or black); 2 large handfuls of flat-leaf parsley leaves, torn; 2 large handfuls of mint leaves, torn; 8 large handfuls of mixed red and green salad leaves; 1 small red onion, halved and thinly sliced

Preparation info

Serves
4

Difficulty
Easy
Ready in
35 min

Appears in

The Part-Time Vegetarian

By Nicola Graimes

Published 2015

About

The success of this salad is all about balance – you don’t want any single ingredient to dominate, instead it should ideally be a harmony of taste, texture and colour.

Ingredients

60 g/2¼ oz/scant ½ cup blanched almonds
½

Side dish
Lunch
Spicy
Vegetarian
Gluten-free

Method

Soak the almonds in a bowl of water with the salt for 15 minutes until slightly softened. (This will help them take up the flavour of the harissa.) Drain and put them in a bowl with the harissa, turning to coat the nuts in the spice paste.
Preheat the oven to 180°C/350°F/Gas 4