How to Cook: Autumn Salad
Jenna's is our guest foodie blogger who has been writing her blog, Hogg's Homemade, since early 2015. She was inspired to start writing after realising her daily commute meant she rarely had time to make the long recipes in magazines. She wanted to share her simple staples with people who also love to cook, but have busy lives. After a stint at Leith's School of Food and Wine in April, Jenna has been writing non-stop!
Autumn is here and we wave goodbye to those long hot summer days and BBQs – although did that
really happen much this year?! None the less, summer is a distant memory and even though we prepare to embrace the colder months ahead, I’m not sure I’m ready to be dusting off my slow cooker and serving up a batch of beef stew – enter the Autumn salad.
In the midst of moving house, I stumbled across a box of old recipes magazines and found something
I liked the look of but didn’t have all the ingredients for. As an advocate of ‘waste not, want not’, I wanted to use up the courgettes my parents brought round freshly pulled from their allotment, so I chopped and changed the recipe and ended up with this this warm 'salad’.
Packed full of leeks to give you a wintery, warming feeling but combined with summer mint, makes this dish a nice middle ground for September. Give it a try and see what you think...
Prep time: 10 minutes
Cook time: 30 minutes
- 3 Leeks roughly chopped
- 3 tsp Olive oil
- 200g Quinoa
- 500ml Vegetable stock
- 2 Sprigs of thyme
- 1 Yellow courgette thinly sliced (or the normal variety is fine)
- 100g Feta
- 3 tsp Pine nuts
- 2 Cloves of garlic, chopped
- Juice of one lemon
- Handful of chopped mint leaves
- Heat two tsp of olive oil and fry the leeks in a wide pan until soft.
- Whilst you wait soak the quinoa in cold water for 5 minutes.
- When your leeks are ready, rinse your quinoa using a sieve and add to the pan along with the vegetable stock and thyme.
- Bring to the boil and simmer for 15 minutes, stirring regularly.
- Whilst this is simmering chop your garlic and fry with the rest of your oil on a medium heat along with the pine nuts until toasted.
- Add thinly sliced courgettes to the quinoa and cook for a further 5 minutes, keeping the lid on between stirring to retain the steam for the courgettes to cook.
- Once your quinoa is soft and fluffy (add more boiling water if not quite ready), turn off the heat and stir through your lemon juice, pine nuts and garlic.
- Serve with crumbled feta and chopped mint on top.
Jenna will be guest writing some articles and recipes for us, so keep checking back for her next installment! If you can't wait that long, you can always chat to her on Twitter: @hoggshomemade
If this has whet your appetite, check out our delicious salad packages below - great to eat with your team in the office, either buffet style or in individual portions.