Good, nourishing food is never far from our minds at The Dharma Door. And there is nothing quite like sitting down at a pretty table to eat it with friends. This is Shannon's go-to salad at the moment. A recipe too good not to share ...
I love this recipe because of it’s versatility – it doubles as dinner and lunch the next day; can be adapted to suit meat-lovers and our vegetarian friends; it's gluten-free; and can be dairy-free. And it’s super-healthy to boot!
Most of all, I love that we grow some of the ingredients – kale, parsley, thyme, lemons – in our garden, so they are always on hand. My Mum (who lives on our property too) preserves buckets of lemons from our trees when they are in season, so I’m always looking for interesting ways to use them. She also makes the most delicious tangy marmalade with a sneaky splash of brandy – but that’s a story for another time!
1 cup tri-colour quinoa
5 or 6 leaves of kale
¼ cup pumpkin seeds (or more for extra crunch)
¼ cup sesame seeds
1 handful of dried cranberries
1 cup of torn parsley
Salt to taste
Lemon-infused olive oil
Soft feta cheese (optional)
500g chicken tenderloins
Fresh thyme sprigs
When making the vegetarian option I’ll sometimes add toasted coconut flakes. These create a wonderful texture and a different flavour dimension.
Photography: Kate Holmes @kateholmesphotographer
Placemats and Coasters: The Dharma Door - find them in Homewares and Tabletop
Ceramics: Nikau @nikau.store
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