A Wednesday lunchtime, 35 minutes ahead of you and no desire for a sandwich. This is exactly where this warm salad comes in. Fast, fresh, with real protein — the kind of meal that doesn’t feel like a punishment.
Ingredients :
- Red quinoa — Firmer than white once cooked, with an almost crunchy texture that holds up well in a warm salad. Always rinse it before cooking — otherwise, it has a slight unpleasant bitterness due to the natural saponin coating the grains.
- Rump steak — The ideal cut here: tender, affordable, and cooks quickly over high heat. Slice it thinly yourself with a sharp knife — about half a centimeter thick. A classic butcher’s grilling beef works perfectly.
- Pomegranate — Choose one that feels heavy for its size, a sign it’s juicy. To extract the seeds quickly: cut it in half, hold each half upside down over a bowl and tap hard with a wooden spoon. Thirty seconds and you’re done.
- Walnut oil — Never heat it — it loses all its aroma when cooked. It is used only in the vinaigrette, cold. If you don’t have any, hazelnut oil works very well. Olive oil, on the other hand, would completely change the flavor profile.
