A layered, colourful and wholesome one-dish meal, perfect for a warm Summer evening
by Cally Howarth
When making a salad bowl, I always use a blend of colours and textures.
The salad leaves in the base are:
- pea shoots.
The next layer is made out of:
- grated carrot
- 1/4 packet of red and white quinoa.
Third layer - and around:
- This time I sliced the corn from a leftover cob from dinner.
- Sliced beetroot (ready cooked) was placed around the edge.
- Few slices of avocado and radishes from the garden
I din't use any oil for this but balsamic syrup drizzled over.