INGREDIENTS
90 gm raw quinoa
65 gm raw lentils
60 gm broccoli
10 gm sliced
60gm tomato
10 gm cashews
15 gm dehydrated or oven-dried kale
50 gm blueberries
50 gm pomegranate
60 ml pomegranate molasses
METHOD
1. Boil the quinoa, lentils and broccoli in separate pots until soft.
2. Set aside and allow to cool.
3. Toast almonds and cashews in an oven at 180°C until golden brown; allow to cool.
4. When all the ingredients have cooled, mix them together with the blueberries, pomegranate, tomatoes, pomegranate molasses and some kale in a bowl.
5. Reserve some kale, almonds and cashews for garnishing the plated salad.
Ultra Brasserie, Dubai Marina prides itself on using organic ingredients and locally sourced produce. Contact 04 277 56 44
Ultra superfood salad
Image Credit: Supplied
