- 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
- Pan with a lid
- Measuring jug
- Heavy-based griddle or frying pan
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.
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.
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.
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.
Hull the strawberries. Roughly chop them. Pick the leaves off the mint sprigs. Roughly chop any of the large leaves.
Whisk together 2 tbsp red wine vinegar, 2 tsp honey and 2 tsp olive oil with some salt and pepper to make a dressing.
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.
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.