Global Village Salad


This is a substantial salad, serve with a little more protein (cheese, ham, etc), and some crusty bread, and this is a light meal. Or be only a little generous and this is a party dish.

This recipe contains the following types of ingredient: dairy and honey; plants and fungi.


Salad ingredients
120 g
aduki beans - China
120 g
white quinoa - Peru
110 ml
FAIRTRADE orange juice - South Africa
dried FAIRTRADE apricots - Pakistan
FAIRTRADE lemon - South Africa
medium red onion - England
1 tbsp
chopped fresh coriander - your garden
1 tbsp
chopped fresh parsley - your garden
cherry tomatoes - Spain
lettuce, garlic, rocket or kale (your choice) - England
Dressing ingredients
15 ml
Zaytoun FAIRTRADE olive oil - Palestine
juice of a lemon - Spain
15 ml
FAIRTRADE honey - Chile
salt (optional)
a good grind
FAIRTRADE ground black pepper - Indonesia


Soak the beans overnight in plenty of cold water.

Cut the apricots into quarters and soak in half of the orange juice whilst you cook the beans and quinoa.

Cook the beans in usual way, drain, and allow to cool.

Cook the quinoa in the rest of the orange juice until the endosperm starts to separate, allow to cool.

Zest and juice the lemon, reserve the juice for the dressing.

Skin the onion and chop fine.

Slice the tomatoes in two.

Wash the salad leaves.

Put the beans, quinoa, lemon zest, onion and tomatoes in a mixing bowl and turn gently to mix.

Put the olive oil, lemon juice, honey, salt and pepper in a dressing shaker and mix well.


Line a serving bowl with the leaves.

Assemble the salad mix on the leaves.

Pour on the dressing.