Cannelini, Pomegranate and Quinoa Salad

Ingredients

1 400g can cannelini beans, drained and rinsed

2 cups quinoa, cooked

1 bunch asparagus, woody ends trimmed

2 corn cobs, steamed

1 cup snow peas, cut into three on the diagonal

1 pomegranate, seeds removed

1 cup coriander leaves

1 cup mint leaves, roughly chopped

1 cup Italian parsley leaves

4 spring onions, finely chopped

1/3 cup each sesame and sunflower seeds and pepitas, toasted

½ cup walnuts, toasted

2 radish, finely sliced

 

Dressing

1 tbls vinegar like umeboshi or white wine

1 tbls extra virgin olive oil or flax oil

2 tsp sumac (extra for garnish)

1 lemon, rind zested and juiced

1 orange, rind zested and juiced

Sea salt and cracked pepper

Method

Steam the asparagus keeping it tender, then rinse under cold water. Set aside. Next steam the corn cobs until kernels change colour. Remove the kernels from the corn once cool enough. In a large bowl toss all the ingredients together. For the dressing put all the ingredients on a jar and shake well. Pour over the salad and toss again. Serve on a large platter sprinkled with extra sumac