This combination of oven baked corn, roasted carrots, avocado, strawberry, mint and cucumber is the perfect barbecue accompaniment – fresh flavours and the essence of summer. I really enjoy adding little bursts of sweetness to my salad and layering up the textures so theres a little crunch with every mouthful. In this instance I’m using my favourite snack of Tamari Roasted Seeds which are truly one of the most addictive 5 minute makes! The dressing is simple, but that’s how I like it in summer, less need for rich tahini dips when you really want the vegetable and fruits of the salad to do all the talking.
The Ingredients
1/2 cup uncooked quinoa
1 cup water
4 carrots
4 handfuls of mixed green salad leaves
big handful of strawberries
1/2 a small cucumber
2 corn on the cob
sprig of mint
1/2 avocado, sliced
a handful of pumpkin seeds
a handful of sunflower seeds
2 teaspoons of tamari
Juice 1/2 orange
2 tablespoons lemon juice
1 tsp tamari
2 tablespoon olive oil
Method
For the salad pre-heat the oven to 190C.
Start by pealing the carrots and chopping into batons. Place on a lined baking tray, drizzle with olive oil and a pinch of salt and leave to roast. Wrap the corn in foil and place both in the oven.
Rinse and drain the quinoa, adding it into a pan with the water and a good pinch of salt. Bring to the boil and reduce to a simmer for around 20 minutes adding more water if needed before cooked and fluffy.
To make the tamari roasted seeds add the seeds to the bowl, toss with the tamari and add to a separate lined baking tray to toast for around 8-10 minutes. Let cool.
Prep the strawberries, slice the cucumber, tear the mint and add to a bowl with the green leaves.
Mix the ingredients for the dressing together.
Remove the corn and carrots from the oven. Add the carrots straight into the salad, and slice the corn off the cob before mixing in too. Finally add in the quinoa and toss with the dressing. Top with a scatter of seeds and the sliced avocado.
Enjoy!
