Swedish Redcurrant Salad Recipe | Abel & Cole

Swedish Redcurrant Salad

Cooking time


  • 75g quinoa
  • 125g redcurrants
  • 2 tsp caraway seeds
  • 1 tsp honey
  • A handful of dill, leaves only
  • 1 cucumber
  • 50g lamb’s lettuce
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1. Rinse the quinoa. Pop it into a pan. Cover with boiling water and simmer for 10-15 mins till tender and the water has been absorbed. Leave to cool.
2. Pull the berries from half the redcurrants. Place in a small pan with the honey and caraway seeds. Pour in 2 tbsp water. Set on a medium heat and cook for 3-4 mins till the berries have just burst and you have a syrup.
3. Halve the cucumber and scoop out the seeds. Thinly slice.
4. Pour half of the redcurrant dressing into the quinoa and stir to coat the grains.
5. Arrange the lamb’s lettuce, most of the dill and cucumber on a serving platter. Tip over the quinoa and lightly fluff through. Drizzle over the remaining redcurrant dressing. Finish with the remaining berries and dill leaves.
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