- 2 sticks of rhubarb
- A bag of quinoa
- 2 star anise
- 1 orange
- A handful of chervil
- 2 large handfuls of lamb's lettuce
- 2 tsp honey
- A thumb of ginger
- Sea salt
- 4 tbsp olive oil
- 1.
Preheat your oven to 200°C/Fan 180°C/Gas 6. Cut your rhubarb diagonally into 2cm chunks. Tumble into a roasting pan. Pop in the oven on a high shelf. Roast 15 mins or till tender and a little bronzed around the edges.
- 2.
Rinse your quinoa till the water runs clear. Put a lidded pan over medium heat. Add one star anise and the quinoa. Toast for a moment over a low heat. Add enough water to cover with 1cm extra on top. Add a pinch of salt.
- 3.
Cover and cook 20 mins or till all the water is absorbed. Steam, lid on for a further 5 mins. Add the zest from your orange to the cooked quinoa. Gently fold the roasted rhubarb through. Finely chop your chervil. Add it along with the lamb’s lettuce.
- 4.
Squeeze the orange juice to a blender or food processor. Add the remaining star anise, a pinch of salt, the honey, 2cm of peeled ginger and 2 tbsp olive oil. Blend till smooth and creamy.
- 5.
Arrange the salad on a plate. Drizzle the dressing over. Peel the remaining 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.
- 6.
