Ocean Crown – Sustainably Sourced Seafood

Superfood Salad

150g Quinoa

500ml Boiling Water

125g Tender-Stem Broccoli

50g Frozen Petit Pois

Large Handful of Baby Spinach Leaves

100g Cucumber, watery centre removed and roughly diced

2 Medium Cooked Beetroot, peeled and diced

½ Red Onion, finely chopped

2 tbsp Pumpkin Seeds, toasted

1 x 200g Jar Ocean Crown Cooked & Pickled Cockles, drained

Seeds from 1 large Pomegranate

For the Orange Dressing:

Grated Rind and Juice from 1 Large Orange

2 tbsp Cider Vinegar

2 tbsp Olive Oil

2 tbsp Runny Honey

1 Clove of Garlic, crushed

Salt and Freshly Ground Black Pepper

Rinse the quinoa well under cold water and cook according to the packet instructions in the boiling water. Drain well and cool.

Lightly steam the broccoli and peas (or blanch in boiling water for 1-2 minutes). Drain, cool and set aside.

Dice the cucumber and beetroot and finely chop the onion.

Toast the pumpkin seeds in dry frying pan.

Stir the broccoli, peas, spinach, cucumber, onion, beetroot and seeds into the quinoa.

Whisk all the dressing ingredients together in a small bowl.

Stir just enough dressing into the salad to lightly coat the ingredients and serve immediately sprinkled with Pomegranate Seeds.