Ingredients
60 gms black quinoa
60 gms white quinoa
100 gms couscous rice
40 gms sliced dates
15 gms baby rocket
100 gms avocado
60 gms cherry tomato
30 gms roasted walnuts (to roast the walnuts, put them in the oven for 5 to 8 minutes at 160c)
10 gms black raisins
Orange dressing (80 ml):
500 ml fresh orange juice
100 ml white balsamic vinegar
250 ml olive oil
6 gms sea salt
1 gm black pepper
Method
1. Cook black and white quinoa and couscous rice until soft, separately.
2. Dice a whole avocado into cubes. Slice cherry tomatoes and dates. Combine everything in one bowl.
3. Squeeze the juice from the orange, then boil it until it reduces to 100 ml. Let it cool.
4. Add the orange juice, white balsamic vinegar, olive oil, salt, and pepper to taste; mix well.
5. Add orange dressing to the salad, mix and serve.
Recipe courtesy: Neighbors, Specialty Coffee/Gourmet Toast
This recipe was part of the Brand Dubai Ramadan Recipes Guide
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