- 2 sticks of rhubarb
- 75g quinoa
- 2 star anise
- 1 orange
- A handful of chives
- 100g lamb's lettuce
- 2 tsp honey
- A thumb of ginger
- Sea salt
- 4 tbsp olive oil
Heat your oven to 200°C/Fan 180°C/Gas 6. Cut your rhubarb diagonally into 2 cm chunks. Tumble into a roasting tin. Pop in the oven on a high shelf. Roast for 10 mins or till tender and a little golden around the edges.
Rinse your quinoa till the water runs clear. Put a lidded pan over a medium heat. Add 1 star anise and the quinoa. Toast for a moment over a low heat. Add enough water to cover with 1 cm extra on top. Add a pinch of salt. Cover and cook for 20 mins or till all the water is absorbed. Set aside, lid on, for 5 mins.
Add the zest from your orange to the cooked quinoa. Gently fold through the roasted rhubarb. Finely chop the chives. Add it to the pan along with the lamb’s lettuce.
Squeeze the orange juice into a blender or food processor. Add the remaining star anise, a pinch of salt, 2 tsp honey, 2 cm of peeled ginger (from half your thumb of ginger – see our tip below) and 2 tbsp oil. Blend till smooth and creamy. Strain the dressing through a sieve if there are any large pieces of star anise left.
Arrange the salad on a plate. Drizzle over the dressing. Peel the rest of your halved thumb of ginger. Slice into matchsticks. Heat 2 tbsp oil in a small frying pan. Add the ginger with a pinch of salt. Sizzle till just golden and crisp. Scatter over the top of the salad.