AMANDA GEDEON, LA FABRIQUITA
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When thinking of Christmas, or any holiday really, our indulgent minds can often take us on a gastronomic trip, revisiting exquisite moments shared with loved ones. These moments can often bring up determined reminders that, this year, we'll restrain ourselves a little more. This year, we won't have seconds. This year, we'll just have one mince pie. This year, we'll avoid those glistening supermarket aisles promoting traditional local products such as 'turron' and 'polvorones,' which we just HAVE TO HAVE, as it'd be rude not to celebrate cultural differences.
What you don't ever think is: 'This year, we'll have salad.' Of course not. Why would you?
Well, there are salads, and then there are Salads… and, this year, we're going to show you how to turn a distant thought into a centrepiece.
The beauty of this salad is not only that it looks fantastic, but it also tastes incredibly good. Don't have pears? Use apples. Don't have coconut syrup? Use agave or honey. Don't have rocket? Use baby leaf spinach. No pecans? Walnuts work great. Don't like quinoa? Brown rice or any other grain subs perfectly. You get the idea...
The combination of quinoa (or any grain) and lentils brings you a full amino acid profile with generous amounts of bioavailable plant protein. Nuts bring in the healthy fats, whilst pears and cherry tomatoes load you up with vitamin C, potassium, and antioxidants (among other things). Leafy greens are nutrient powerhouses which, by the way, should really be finding their way into every meal... ;)
Caramelised Pear, Lentil and Quinoa Salad
(serves 4 as a side)
2 ripe pears, quartered, cores removed
4 tbsp extra virgin olive oil
2 tbsp balsamic vinegar
2 tbsp coconut syrup
100g puy lentils, raw OR 250g precooked lentils
100g uncooked quinoa, rinsed OR 300g precooked quinoa
2 vines of cherry tomatoes
50g pecans
4 spring onions, thinly sliced
Juice of one lemon
150g rocket or baby leaf spinach
Preheat oven to 180C
1. Mix the olive oil, balsamic vinegar and coconut syrup and add to a shallow pan. Add pear quarters and gently simmer for approximately 30 minutes, half covered. Check frequently to ensure the pan doesn't dry out, adding a splash of water if necessary and flipping pears halfway.
2. If using uncooked lentils, place them in another pan after rinsing, cover them with plenty of water, bring to the boil and simmer for 18 to 20 minutes. Drain and set aside.
3. If using uncooked quinoa, place rinsed quinoa in another pan with 200ml of water (add a quarter of veggie stock cube if you fancy). Cover, bring to the boil, reduce heat and cook until all liquid has been absorbed (between 12 and 15 minutes). Allow to cool slightly.
4. Place cherry tomatoes (still on their vine) on a baking tray with half a teaspoon of olive oil. Bake for 10 to 15 minutes, until they start to wrinkle and nicely roast.
5. On a separate baking dish, add pecans and gently roast for 7 minutes. Set aside, allow to cool slightly and break into pieces (not too small).
Time to bring everything together:
In a bowl mix together the pecans, spring onions, lentils, quinoa and lemon juice. Feel free to add some sliced chilli here if you like things spicy. Place your choice of leafy greens on a serving dish, and then pile on the lentil mixture. Drizzle with as much (or as little) extra virgin olive oil as you like, before placing the pears and roasted cherry tomatoes on top.
Happy cooking!
ABOUT LA FABRIQUITA
Don't like cooking? La Fabriquita delivers healthy, organic meals twice a week between Manilva and Marbella. Each delivery offers a new menu with a choice of five dishes, including plant-based, wild fish, and meat options, as well as unbelievably scrumptious desserts.
Feel free to contact Amanda on (+34) 695153139 or via
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