Number of People
This recipe is created by Justine Schofield for our partnership with Everyday Gourmet.
Winter may be all about warm hearty stews and piping hot soups but that doesn't mean salads are off the table. Swapping the leafy greens with some grains and blanched or roasted vegetables is a great way to have salad during the colder months and this is exactly what Justine does in this recipe. Quite like the classic salade niçoise, this is such a healthy and colourful salad recipe idea where she uses multicoloured quinoa, broccoli and some salmon to bulk up the salad and mixed it up with a very tasty anchovy dressing. She used the Tefal French Heritage Non-stick Saucepan to cook the broccoli and quinoa for the recipe.
1. For the dressing whisk all the ingredients together and season with salt and pepper.
2. Bring salted water to the boil in a saucepan and add the broccoli. Once the water comes back to the boil, cook for 2 minutes then strain and roughly chop.
3. Cook quinoa in the saucepan as per packet instructions. Once the quinoa has absorbed all the water, cool for 5 minutes with the lid on. Using a fork, separate the grains.
4. Return the chopped broccoli, tomatoes, almonds, cranberries, herbs and flaked fish. Add the dressing to the warm salad and toss. Serve with a dollop of yoghurt.