Chef’s Table: The freshest of fare with a citrus twist
It may be September, but it’s not too late to give your mealtimes a summery feel with these zingy recipes from Ballymaloe-trained chef Ruth Wassel, known for sharing her passion for food through cookery demonstrations, private catering and food styling. Head to
Quinoa salad with watercress and avocado with a citrus vinaigrette
Quinoa is a wonderful nutritious food, cultivated from Ecuador for more than 7,000 years. It is high in amino acids, vitamin B6 and is gluten free. It is also an excellent source of fibre. The rule of thumb is two parts water to one part quinoa.
Ingredients; serves six
½ tsp sea salt
For the dressing
1 lime, juice only