Wonderfood Salmagundy
Wonderfood Salmagundy
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Wonderfood Salmagundy

This is a health-boosting take on the wonderfully-named salade composée of 18th century England. Multi-ingredient salads such as this tend to contain a rainbow of colours, which implies just how good it is for you.
Photography: CLARE WINFIELD
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Serves
2
Total Time
20 Minutes approx.
Ingredients
1 small handful of fresh or frozen butternut squash flesh (no need to defrost if frozen)
1 small handful of frozen peas (no need to defrost)
1 small handful of frozen sweetcorn/corn kernels (no need to defrost)
½ x 250g pouch of cooked quinoa or any rice and/or grain mixture
A squeeze of lemon juice
1 small beetroot/beet, cut into small cubes
3-4 cherry tomatoes, quartered
½ small avocado, peeled, stoned & cubed
1 small bag of mixed salad leaves, or baby spinach leaves
50-100g of crumbled feta
2 tbsp of pumpkin seeds, toasted in a pan till they pop (about 3 minutes)
2 tbsp of toasted nuts (ideally mixed), chopped
1 handful of fresh pomegranate seeds
FOR THE DRESSING
Juice of ½ an orange
1 tsp of wholegrain mustard
2 tbsp of olive oil
Method
Step 1

Get the cooking done: simmer the butternut squash in just enough boiling salted water to cover until almost tender (3-4 minutes), add the peas and sweetcorn and bring back to the boil. Drain, cool in a bowl of cold water, then drain again, shaking the colander thoroughly.

Step 2

Find yourself a roomy salad bowl. Tip in the quinoa, sprinkle with the lemon juice, season well and mix. Arrange over it the cooled vegetables, beetroot, tomatoes, avocado and salad leaves and top with the crumbled feta, pumpkin seeds, nuts and pomegranate seeds. (At this point, check you’ve remembered everything; I often find there’s an ingredient lurking in the fridge.)

Step 3

Make the dressing by whisking the ingredients together with plenty of seasoning. When ready to serve the salad, drizzle over the dressing and marvel at the natural beauty of this dish, before tossing fondly together and serving in wide bowls. Take your time eating this, enjoying all the flavours, colours and textures.

Recipe courtesy of Two’s Company: Simple by Orlando Murrin, published by Ryland Peters & Small (£15.99, was £20). Photography by Clare Winfield © Ryland Peters & Small

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