Green goddess bowl with charred cucumber
Prep 15 mins
Cook 15 mins
Serves 4
Difficulty 1.5
Green goddess dressing is our go-to dressing this summer. Creamy and delicious, it can jazz up just about any salad or grain bowl. We’ve added charred cucumber – which can be done on the barbecue – to the mix here, and whether you serve it warm or chilled, it has a wonderful flavour.
2 telegraph cucumber, half-peeled
1 cup quinoa
2 baby gem lettuce, quartered
Large handful of soft herbs, such as mint, basil, dill, to serve
Pepita and sunflower seeds, to serve
GREEN GODDESS DRESSING
1 ripe avocado, diced
Small handful of soft herbs, such as chervil, basil, dill
2 tbsp extra-virgin olive oil
1 tbsp white wine vinegar
1. Preheat a barbecue (see note) or grill pan over high heat. Add cucumber and turn occasionally until charred. Set aside to cool, then refrigerate until required.
2. Cook quinoa in a large saucepan of boiling water until tender (10 minutes), then drain well and set aside to cool.
3. For dressing, blend ingredients in a blender or with a hand-held blender until smooth, adding 2-3 tbsp chilled water if necessary to thin dressing.
4. Combine remaining ingredients and quinoa in serving bowls. Top with cucumber, dressing and scatter seeds on top.
INGREDIENTS
METHOD
N O T E
When charcoal barbecuing, we always like to add on a couple of cucumber, or eggplant to cook over the coals, then saving them for a dish, like this the next day. You can use a gas barbecue or grill pan, but you won’t have as much smoke flavour.
Recipe and image by Eatable.
