Things starting getting exciting for me this morning when I found fresh broad beans at my local farmer’s market. These guys have had a bad reputation in the past, but cooked right and removed from their grey skins they taste delicious! I got even more animated when I found fresh bunches of watercress and coriander, then positively ecstatic when I stumbled upon a fishmonger selling smoked local seafood. The germ of an idea for a salad recipe was born, and I have to say, the result was pretty stunning! Here’s the recipe:

For the salad:

2/3 cup mixed quinoa and amaranth

1 bunch fresh watercress

1/2 bunch fresh coriander leaves

1 cup snow peas

1 handful mung bean sprouts

2 spring onions

1 big bag of broad beans in their pods, or 1/2 cup frozen broad beans

1 bunch asparagus

1 fillet smoked fish (I used Kahawai)

3/4 cup milk

For the dressing:

Juice of 1 lemon

3 tablespoons extra-virgin olive oil

1 teaspoon wholegrain mustard

Flaked sea salt

Boil the quinoa and amaranth mix in water according to packet instructions.

Pour the milk into a frypan and gently simmer the fish, flesh side down for about 10 minutes.

Chop the watercress, coriander, snow peas and spring onions and mix in a large salad platter.

Cut the asparagus into 1 cm pieces and boil. Pod the the broad beans, and boil along with the asparagus until they float to the top. Drain the asparagus and broad beans, then slip all the beans from out of their grey skins. Add the little green beans and asparagus to the salad.

Remove the fish from the milk, peel off the skin, and gently flake the fish into the salad.

Drain the cooked quinoa/amaranth and add to the salad.

Combine the dressing ingredients, and toss through the salad until everything is well combined coated with dressing.

Quinoa and amaranth are both great sources of protein, with quinoa containing a complete amino acid profile and amaranth coming very close. This makes them a great option for vegetarians wanting to get more protein into their diet.