Add some crunch to your lunch

by Anna Hewitt

At my family home, we often have grated things for lunch. Grated things has changed and evolved over many years, depending on who is making it, what is in season and what people feel like that day. Generally there will be at least a couple of the following: cabbage, carrots, beetroot, celery, apple, cheese, cashews, peanuts, chickpeas, red onion, chillis… the list goes on. I don’t have a grater in my new kitchen, but did some fine slicing today to make a San Fran Grated Things. I sent a picture to a salad loving friend, and she wanted the recipe- so here you are Al, enjoy!

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1 cup red quinoa
2 cups water
1 granny smith apple
1 fennel bulb
1 stalk of celery
Handful of flat leaf parsley
Olive oil
Juice of one lemon
Tsp whole grain mustard

Put the rinsed (don’t have a sieve so I didn’t actually do this step…) quinoa in a pot with the water, bring to the boil and then simmer until the water has all absorbed. Set aside to cool. Finely slice the apple, fennel and celery. Make the dressing by combining the lemon juice, mustard, olive oil and salt and then mix it all together with the rocket and quinoa in a big bowl. Make sure you do this straight away as the apple and fennel will start to discolour if they don’t get any loving from the lemon juice. This is a very quick and easy recipe, perfect for a lunch at home with friends – just add some poached chicken, nice cheese, a loaf of bread, some wine. Or make it up the night before to take to work. It will be worth it.