Summer Picnic Series: Sunshine Salad with Grapefruit Vinaigrette
There’s something undeniably joyful about eating outside. Whether it’s a lazy afternoon in the park, a beachy sundown supper, a glamorous outdoor event or a last-minute spread in the garden, a picnic makes everything feel a little more relaxed, a little more celebratory, and – if you get it right – a whole lot more delicious - Jo Pratt x
For more summer dining inspiration, come along to Jo's next in-person masterclass, Late Summer Entertaining on Thursday 25th September, 6pm.
Serves: 6
SUNSHINE SALAD WITH GRAPEFRUIT VINAIGRETTE
Ingredients
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200g quinoa
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1 butternut squash, peeled and cut into 1cm thick slices
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1 red onion, peeled and cut into wedges
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200g tenderstem broccoli
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1 bunch asparagus, spears sliced in half lengthways if particularly thick
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1 bunch spring onions, trimmed
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1 large avocado, peeled, stoned and cut into thick slices
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olive oil
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2 tbsp pumpkin seeds
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2 tbsp sunflower seeds
Vinaigrette:
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Grated zest and juice of ½ grapefruit
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2 tsp honey
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1 tsp wholegrain mustard
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80ml/2 ½ floz olive oil
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sea salt and freshly ground black pepper
Method
Put the quinoa in a saucepan and cover with 500ml water or vegetable stock. Bring to the boil and cook at a rolling boil for 2 minutes. Cover with a lid and cook on low for 10 minutes. Remove from the heat, keeping the lid on, and sit for 5 minutes. Run a fork through to separate the grains.
Heat a grill pan/griddle over a high heat. Coat all of the prepared vegetables in a little olive oil. Working in batches cook the veg on the grill pan until they are showing deep golden char lines are becoming tender. The times will vary on the veg, for example the butternut squash will take around 8 minutes and the spring onions around 2 minutes. If you feel they are getting too charred and not cooking then transfer to a baking sheet and continue to cook in the oven set to 180C/350F/gas 4.
While the veg are cooking, heat a small frying pan over a medium heat and add the seeds. Toss around for a minute or so until they are golden and toasted.
To make the dressing, put all of the ingredients in a small clean jar and shake well until combined.
When all of the vegetables are cooked, leave to cool then gently toss with the cooked quinoa and some of the dressing. Just before serving, scatter over the toasted seeds and drizzle with the remaining dressing.