Super squash salad with grains, seeds & pulses

Super squash salad with grains, seeds & pulses

By
From
Taqueria
Serves
6
Photographer
Chris Middleton

Choko, also known as chayote, is a popular staple in Latin America and Mexico. And being affordable, abundant, nutritious, versatile and easy to prepare, it’s a perfect new vegetable to explore. The key to this salad is cutting and combining all the nutritious ingredients the same size. It’s the perfect salad to go, as it really benefits from being made up in advance, giving the dressing the time to soak into the ingredients and boost the flavour.

Ingredients

Quantity Ingredient
40g dried pinto beans, soaked in cold water overnight, (see Latin Larder)
40g dried chickpeas, soaked in cold water overnight
70g buckwheat groats
40g black quinoa, (see Latin Larder)
50g chopped walnuts
1/2 teaspoon sea salt
30g pepitas
30g sunflower seeds or chia seeds
50g dried cranberries
100g choko, finely diced
100g summer squash, finely sliced
1 corn cob, kernels removed
100g green beans, blanched and cut into 1.5 cm pieces
100g cherry tomatoes, quartered
1 red onion, finely diced
1 jalapeño, finely diced
125ml Zesty lime dressing
50g salted ricotta, chopped
1 handful mint leaves, shredded, plus extra to garnish
1 handful coriander leaves, shredded, plus extra to garnish

Method

  1. Drain the soaked pinto beans and chickpeas, add to a small saucepan and cover with water. Bring to the boil, then reduce the heat to a simmer and cook for 15 minutes, or until soft. Drain, season with salt and set aside.
  2. Bring a separate saucepan of salted water to the boil. Add the buckwheat, reduce the heat to a simmer and cook for 10 minutes until tender. Drain and set aside. Refill the saucepan with salted water and repeat with the quinoa, simmering for 10 minutes until tender before draining.
  3. Heat a wide frying pan over low heat, add the walnuts and salt and cook for 2 minutes until gently toasted. Transfer to a tray to cool, then repeat the process with the pepitas and sunflower seeds. Once cool, mix the walnuts and seeds together with the cranberries in a suitable container and set aside.
  4. Add the choko, summer squash, corn, green beans, tomatoes, onion and jalapeño to a large bowl together with the cooked quinoa, chickpeas, pinto beans and buckwheat. Add the lime dressing, herbs, a pinch of salt and a handful of the seed, nut and cranberry mix. Toss together well.
  5. To serve, arrange the salad on a serving platter, sprinkle with the salted ricotta and the remaining seed, nut and cranberry mix and garnish with herbs.

* Tips

  • Try rotating the vegetables with the seasons here, using brassicas in the winter and mushrooms and root vegetables in the autumn, for example. The cooked grains, seeds and pulses can be soaked and cooked in advance before use; simply refrigerate them until needed.
Tags:
Mexican
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