FOOD TREND: BRITISH GRAINS
Hailed as a superfood and inescapable in readymade salads, quinoa has soared in popularity over the past decade. Previously only imported from South American countries, it is (you may be surprised to read) now being grown with great success a little closer to home. Pret has been a major supporter of British quinoa in its soups and salads, and now you’re likely to see packs of British quinoa being stocked in stores including Waitrose, M&S and Booths.
Award-winning online retailer Hodemedod is another great place to start if you’re keen to shop sustainably and locally. It sources everything from British farms, and you can shop for the likes of lentils, chia and spelt, as well as gog magog beans, smoked quinoa, fermented fava beans and more.
Cornish restaurant Fifteen has also been working with local farmer, Megan Lobb, of One Field Farm, using Cornish maize to make polenta for use across the restaurant’s tasting menus.
In the recipe below we’ve used Merchant Gourmet’s dried British quinoa (it also produces ready-cooked pouches of the stuff, too). Popping the grain gives it a wonderfully nutty, toasty flavour and added crunch – give it a go!
- quinoa 200g
- purple sprouting broccoli 100g, cut into bite-sized pieces
- plain flour 2 tbsp, well seasoned
- egg 1, beaten
- halloumi 250g, cut into 6 slices
- vegetable oil 2 tbsp
- cherry tomatoes a handful, halved
- red onion ½, thinly sliced
- coriander ½ a small bunch, leaves torn
- almonds a handful, roughly chopped
- roasted red pepper from a jar 1, chopped
- sherry vinegar 1½ tbsp
- extra-virgin olive oil 2 tbsp
- garlic ½ a clove, crushed
- caster sugar a pinch
- Kcals 767
- Fat 44.3g
- Saturates 16.6g
- Carbs 52.6g
- Sugars 7.5g
- Fibre 7.4g
- Protein 35.7g
- Salt 3g