Chef Dario Cavaliere writes a weekly food column for the Waterford News & Star
SALADS are always a nice thing to have at dinner time during the summer months, mostly because the vegetables, salads and tomatoes are at their best right now. Vegetable salads and chunky salads are my favourite and the more textures that are in a salad, like crunch and crispness is what makes a salad interesting and a real satisfying dinner.
500g shelled broad beans
1 fennel bulb, sliced thinly
200g vine cherry tomatoes
1 tbsp. red wine vinegar
1 tbsp. ground coriander
1 small thumb fresh ginger
3 tbsp. olive oil
Salt and freshly ground black pepper
Boil the quinoa in a pan of water for about 10 minutes on a medium heat. Drain well and rinse under cold running water before allowing to drain completely.
Do the same with the broad beans, boiling them only for three minutes, before refreshing under cold water and allowing to cool. Press each bean between your fingertips to remove the skin and discard.
Zest the lemon, and then squeeze the juice into a bowl. Peel and stone the avocado, and add it to the lemon juice. Mix well before adding the sliced fresh fennel. Mix well again with the lemon juice. This is to prevent the avocado and fennel from turning brown. Also, the flavour of the lemon will come through with a great acidity in the salad.
Add in the remaining ingredients and season well with the salt and pepper. Do not over mix, just gently toss the salad with some salad tongs. You do not want to turn the avocado into mush.
Transfer to individual plates and garnish with fresh basil leaves or some lamb’s lettuce.