..where teens can learn to cook restaurant quality meals for the family
UpCooked SuperSalad
This might just be Ellie's most made meal. Really healthy, tastes amazing, and often leaves leftovers for lunch the next day which we usually fight over. And the colours…a really impressive looking dish too!
ADJUST SERVINGS
Most of our recipes are for 4 people. You can check and adjust the serving size by clicking on the red number above.
BEFORE YOU START
Serves 4
Preparation time: 20 minutes
Cooking time: 15 minutes
Course: Main Course
Cuisine: Modern Fusion
Preparation time: 20 minutes
Cooking time: 15 minutes
Course: Main Course
Cuisine: Modern Fusion
GET SHOPPING!
This is a reminder to check what ingredients you need to buy and add them to your shopping list. It’s good to do your own food shopping, but at the very least, you’re head chef, so send a family member out to the shops for you!
GET ORGANISED
Remember ‘Skill 2’ of the Big 5: Become super-organised.:
Add your own private notes:
Equipment
- Medium saucepan
- Large mixing bowl
- Colander
- sieve
- Tray to display the salad
- Chef’s knife and cutting board
- Salad spinner
- Small jar with lid (for dressing)
Ingredients
- 2 heads of Broccoli
- 150 g Edamame
- 2 Beetroots roasted and sliced
- 100 g Goat cheese or feta cheese crumbled
- 100 g Pomegranate seeds
- 50 g Walnuts toasted and chopped
- 150 g Quinoa cooked and cooled
- 100 g Rocket
- 1 Avocado
- 1 hanful fresh mint
For the Dressing:
- 3 tbsp orange juice
- 2 tbsp balsamic vinegar
- 1 tbsp honey
- 5 tbsp olive oil
- salt and pepper to taste
Instructions
Prep in Advance:
- Pre heat your oven to 200°C (400°F)
- Fill your kettle with water and boil
- Chop the leafy ends off of your 2 Beetroots and wash thoroughly to remove any dirt
- Season each beetroot with a bit of salt and cover it a bit of olive oil before wrapping them in aluminium foil
- Put into a baking tray then place in the oven for about 50 minutes (or until they can be easily pierced with a fork)
- Cut the 2 heads of Broccoli into bitesized peices then put in your saucepan
- Once your kettle has boiled, pour enough water over the broccoli just to cover it
- Simmer your broccolli until soft then drain
- In a separate pan to your broccoli cook your 150 g Quinoa according to the packet instructions or look at our how-to:
- Once the quinoa is done, Put in a seive and rinse with cold water then set aside
- Wash your 100 g Rocket and dry either using a salad spinner or paper towel and set aside
- Crumble your 100 g Goat cheese or feta cheese into a bowl and set aside
- Cut your 1 Avocado into thin slices and set aside
- If you have a whole pomegranete then you will have to deseed otherwise, set aside your 100 g Pomegranate seeds
- Prepare your 150 g Edamame by either de-shelling them or rinsing them or you might have to defrost them (you can put them in the broccoli water), then set aside
- Chop your 50 g Walnuts and 1 hanful fresh mint then set aside in a bowl together
- Get a clean jar with a lid, or you could use a water bottle (anything you can shake with anything coming out!)
- Pour in 3 tbsp orange juice and 2 tbsp balsamic vinegar to the jar
- Then measure out 5 tbsp olive oil and 1 tbsp honey
- Add a pinch of salt and a few grinds of black pepper then screw on the lid
- Shake the jar or bottle until emulsified and fully mixed
- Once your beetroots have done in the oven, remove the foil and slice into thin strips then dice- make sure you don't burn yourself on the foil
Let's Cook!
- Begin by ensuring your kitchen is clean and organized.
- Get your tray out and start laying out your salad in this order:
- Broccoli, edemame beans and rocket
- Avocado and crumbled cheese
- quinoa and beetroot cubes
- pomegranate seeds and chopped walnuts
- Finally chopped mint and pour the vinagrette over evenly
Please share with us how you went!We need your feedback so we can improve the recipes and help others succeed! Please let us know by leaving a comment 🙂