Sometimes the recipes on these pages have to work pretty hard, not just to feed us, but also to look nice and pose for the camera. Both of these salads were made in a hurry and then sat around until their picture could be taken.
They went on to do the honourable thing and feed us exceptionally well, with some grilled chicken and a nice green salad swished with a little light vinaigrette. It’s my kind of ideal summer supper. The salads are lovely served at room temperature, and I was pleased that they didn’t deteriorate or wilt, considering their busy schedule.
The melon and cucumber one could also be stashed in the fridge and served quite chilled, to splash a bit of soothing elegance and chilled calm over any potential barbecue hysteria.
The key to the quinoa salad is to chargrill the spring onions. I’ve noticed that spring onions are having a bit of a pulled-pork moment. They are on every fancy menu I have seen recently, and are this year’s “foam” or “pea shoot” as far as garnishes are concerned. I added them not just because they are swimming around my subconscious as a de-rigeur ingredient, but also because they are absolutely divine, especially with a lick of olive oil and a generous amount of seasoning, swiftly charred until wilted and delicious.
While waiting for the photographer to arrive, I actually had to put them away, because the supply was steadily diminishing as the minutes ticked by.
Spring onions can also get a blast on the barbecue. Like sweetcorn, they are transformed by a little charring.
I used fresh peas in the salad, despite being quite attached to frozen ones. But if you are using fresh peas, make sure that you really do plunge them into cold water (icy even) to arrest the cooking process. And don’t mix them with the quinoa until it has completely cooled down. Any residual heat will turn your fresh-cooked peas the colour of mushy ones.
The melon and cucumber salad was a real hit, and although I used dried chilli flakes here, you could also use fresh ones, and green ones would probably be even nicer. Chilli flakes are great, but if you get one stuck in the back of your throat, be warned: they are fiery.
Both salads serve six as part of a decent spread, but only four if they are the main attraction.
The quinoa will go with practically anything, whereas the melon and cucumber is better with chicken, grilled fish or chargrilled prawns. dkemp@irishtimes.com
