Ingredients

GREEN GODDESS DRESSING
50g cashew nuts
½ cup flat-leaved parsley
½ cup coriander, leaves only
3-4 drops green Tabasco sauce
½ teaspoon salt
juice of ½ lemon
1 clove garlic
40ml water
GREENS AND QUINOA SALAD
30g cashew nuts
120g broccolini
120g green beans
50g baby peas
50g edamame beans
50g white quinoa
50g red quinoa
½ cup flat-leaved parsley, picked and chopped
½ cup mint, picked and chopped
extra virgin olive oil
lemon juice
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Instructions

1.FOR THE GREEN GODDESS DRESSING
2.Put all the ingredients into a blender and blend until smooth (but not for too long as it will make the dressing lose its vibrant colour).
3.FOR THE GREENS & QUINOA SALAD
4.Heat oven to 190°C.
5.Put the cashews on a small tray and roast for 8 minutes or until nicely golden. Set aside to cool.
6.Boil a kettle and fill a medium pot with water, add salt and set on a high heat to boil.
7.Remove the ends off the broccolini and split down the middle.
8.Remove the ends from the green beans and chop into quarters.
9.Blanch the broccolini and green beans first for 1 minute then add the peas and edamame beans and continue cooking for 1 minute more.
10.Remove the veges with a slotted spoon (reserve the water to cook the quinoa) and cool in iced water for 1 minute, then drain and pat dry.
11.Add the white and red quinoa to the reserved boiling water.
12.Turn the heat to medium so it is just simmering and cook for 10 minutes until the quinoa is barely splitting.
13.Strain and cool the quinoa in iced water.
14.Strain and dry on a paper towel and set aside.
15.Put the quinoa into a large mixing bowl with all the greens, the chopped herbs and nuts.
16.Mix gently and season with extra virgin olive oil, salt and lemon juice to taste.
17.Spoon the Green Goddess dressing into a serving dish and use the back of a spoon to spread.
18.Place the dressed salad on top.

Recipes and food styling Gareth Stewart/ Photography Tony Nyberg

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