The Westbury, Dublin
60g mixed quinoa
70g bulgar wheat
80g radicchio leaves, washed and dried
120g green beans, blanched 120g broad beans, blanched and shelled
80g bean sprouts
40g blue berries
1½ avocado, diced
30g lemon dressing
40g pomegranate pearls
10g dijon mustard
40ml lemon juice
Zest from 1 each lemon & lime 100ml olive oil
1 punnet mixed salad cress
Rinse the quinoa under cold running water to remove its bitter flavour. Place in a pan with double its amount of water. Season with salt and bring to the boil, then reduce the heat, cover, and simmer for 10–15 minutes until the liquid is absorbed. Fluff with a fork and leave to cool down.
Bring the bulgar to the boil with double its amount of salted water. Cover and simmer for 15–20 minutes until the liquid is absorbed. Fluff with a fork and leave to cool down.
Roast the seed mix in the oven at 200˚C for 5 minutes, then keep aside.
To make the dressing, combine the Dîjon mustard, lemon juice, lemon and lime zest in a bowl. While whisking constantly, add the oil slowly in a steady stream. Season with sea salt and black pepper, and keep aside.
Wash and spin the radicchio leaves dry in a salad spinner, or pat dry on a tea towel. Break the leaves into a large salad bowl. Add the rest of the salad ingredients to the bowl. Drizzle three tablespoons of the dressing over the leaves and gently toss together with the tips of your fingers until thoroughly mixed. Have a taste and add a splash more dressing if needed. Top with the mixed salad cress and serve.