Green goddess bowl with charred cucumber

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.

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