Makes: 4 servings

Quinoa and Grilled Sourdough Salad

Makes: 4 servings


1/4 cup quinoa
4 slices sourdough bread
1/3 cup olive oil, plus extra to brush the bread
4 ripe medium tomatoes
3 small cucumbers, unpeeled
1/2 small red onion, very thinly sliced
4 tbsp chopped cilantro
1 1/2 tbsp chopped mint
2 tbsp chopped parsley
1 tbsp lemon juice
3/4 tbsp red wine vinegar
2 small garlic cloves, crushed
black pepper


Preheat the oven to 350°F. Place the quinoa in a saucepan of boiling water and cook for 9 minutes, or until tender. Drain in a fine sieve, rinse under cold water and leave to dry.

Brush the bread with a little bit of olive oil and sprinkle with some salt. Lay the slices on a baking sheet and bake for about 10 minutes, turning them over halfway through. The bread should be completely dry and crisp. Remove from the oven and allow to cool down, then break by hand into different-sized pieces.

Cut the tomatoes into roughly 3/4-inch dice and put in a mixing bowl. Cut the cucumbers into similar-size pieces and add to the tomatoes. Add all the remaining ingredients, including the quinoa and croutons, and stir gently until everything is mixed well together. Taste and adjust the seasoning.

From the Cookbook

Plenty: Vibrant Vegetable Recipes from London

Plenty: Vibrant Vegetable Recipes from London's Ottolenghi

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