- A 75g bag of quinoa
- 1 summer cabbage
- A bunch of spring onions
- A 225g punnet of strawberries
- A handful of mint, leaves only
- 2 tbsp red wine vinegar
- 2 tsp honey
- 4 tbsp ricotta
- 150ml boiling water
- 2 tsp olive oil
- Sea salt and freshly ground pepper
- Sieve
- Pan with a lid
- Measuring jug
- Heavy-based griddle or frying pan
- Bowl
- 1.
Tip the quinoa into a sieve. Rinse under cold water for a couple of mins. Tip it into a pan. Pour in 150ml boiling water. Cover. Bring to the boil. Turn the heat right down. Simmer for 10-15 mins till all the water has been absorbed.
- 2.
Peel any loose green leaves off the cabbage so you just have the tight heart. Slice the cabbage into 6 wedges, keeping the bases intact. Rinse them.
- 3.
Heat a heavy-based griddle or frying pan over a medium-low heat. Add the cabbage wedges. Dry fry for 8-10 mins, turning every so often, till the cabbages are charred all over. Pop on a plate.
- 4.
While the cabbage chars, trim the spring onions. Slice into lengths around 2 ½ cm long. Add them to the frying pan. Fry for 2-3 mins till they’re lightly charred. Add to the cabbage.
- 5.
Hull the strawberries. Roughly chop them. Pick the leaves off the mint sprigs. Roughly chop any of the large leaves.
- 6.
Whisk together 2 tbsp red wine vinegar, 2 tsp honey and 2 tsp olive oil with some salt and pepper to make a dressing.
- 7.
Arrange the cabbage wedges and spring onions on a plate with the quinoa, strawberries and mint. Dollop 2 tbsp ricotta on each plate. Drizzle with the dressing. Serve straight away.
- Tip
It's easy being green
If you have any leftover cabbage leaves, wrap them in kitchen paper and store in the fridge. Shred them and add to stir-fries and salads.