Chef Note:
This is one of those salads Chef Haan Palcu-Chang can eat every week, indefinitely. It’s light, fresh, and nourishing and goes well by itself or with meat and fish. You can mix and match soft herbs that you like in this recipe, but this is the combo that very much works for Haan Palcu-Chang.
Recipe courtesy of Haan Palcu-Chang
Quinoa, Dried Apricot & Herb Salad
30 mins
2
Ingredients
- 150g cooked quinoa, cooled to room temperature
- 120g finely sliced dried apricots
- Two large handfuls of parsley, finely sliced
- One large handful of dill, finely sliced
- One large handful of mint leaves
- 1/2 cucumber, deseeded and finely diced
- Zest and juice of one lemon
- Zest and juice of one orange
- 2-3 Tbsp best quality olive oil
- Salt to taste
- 4-5 Tbsp. of Greek yoghurt
Instructions
- 1 In a large mixing bowl, gently mix together the quinoa, apricots, parsley, dill, mint, and cucumber.
- 2 Add the citrus and olive oil to the salad and season with salt to taste.
- 3 To serve, spoon the yoghurt onto a serving dish and scoop the salad onto the yoghurt. Serve immediately.
