Summer of recipes from Tudor Park: Superfood salad with yogurt dressing

Bored with your office lunch? Does a sandwich leave you feeling bloated or tired in the afternoon? Tudor Park’s new Executive Head Chef Alfonso Salvaggio has put together a selection of packed lunch ideas that will stimulate the taste buds as well as the brain cells.

Alfonso (pictured left) and his 13-strong team of chefs are experienced in creating beautiful buffets for business lunches, meetings and conferences that help energise as well as being delicious.

Throughout the summer, the four-star Tudor Park Marriott Hotel & Country Club in Bearsted, near Maidstone, Kent, has been ringing the changes on business meetings by offering an outdoor experience – weather permitting – and a picnic hamper of salads and light bites that beats being stuck in the boardroom hands down!

Some of those dishes have been recreated for readers of PA Life, so you too can give your lunch break a summer makeover. In the last of our summer lunchbox of recipes, Alfonso has the answer to beating the afternoon slump in the office – a superfood salad.

Superfood salad
Four servings
1 of radicchio
1 lollo rosso lettuce
4 large carrots
200g of raw mangetout
4 small raw beetroots
2 chicory
200 g black quinoa – cooked according to packet instructions
1 punnet of cherry tomatoes
1 red onion
12 radishes
2 ripe avocados
Bag of 100g baby spinach leaves
1 tab of toasted almonds

For the dressing:
300ml Greek yogurt
100ml white wine vinegar
4 tabs olive oil
2 tsp whole grain mustard
Salt and pepper

Method:

• Prepare the vegetables – peel and slice the carrots lengthways using a potato peeler or a mandolin.
• Cut the beetroot into bite-sized wedges, separate out the chicory leaves, finely slice the red onion and radishes. Peel and stone the avocado and dice.
• Combine all the vegetables and salad leaves together with the toasted almonds and quinoa.
• Mix all the dressing ingredients together and drizzle over the salad.

Chef’s tip: this will make enough for several days, so if you are planning to keep it in the fridge, don’t add the avocado or the toasted almonds (these will go soggy). Keep the avocado in a separate box, coated in a little lemon juice to stop it going brown. Add the avocado and almonds to the salad when you are ready to eat it.