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Refuel Salad

This recipe serves four people.


  • 12 pieces of sprouting broccoli
  • 1 small bag of baby spinach
  • 1 small bag of rocket leaves 
  • 4 tablespoons of organic quinoa
  • 1 punnet of blackberries
  • 1 head of chicory endive 
  • 1 teaspoon of sunflower seeds
  • 1 teaspoon of pumpkin seeds
  • 1 teaspoon of flax seeds   

Tarragon dressing

  • 1 teaspoon of Dijon mustard
  • 1 tablespoon of white wine vinegar
  • 40ml of extra virgin rape seed oil
  • 1 teaspoon of chopped fresh tarragon
  • 1 pinch of salt   


  • Preheat the oven to 180°c
  • To make the tarragon dressing, place all the ingredients in a food processer and buzz until you have a smooth sauce
  • Wash the rocket leaves
  • Place all the seeds on a flat baking tray and toast them in the oven for 7 to 10 minutes, until the seeds are puffed and golden. These will store well in an air tight container for whenever you want to add a little crunch to a salad
  • Boil the quinoa in salted water for 5 minutes, remove from the heat, drain and cool in the fridge
  • Cook the broccoli for 1 minute in salted boiling water and cool it down in iced water to keep it nice and green
  • Place all the ingredients in a medium sized bowl. Pour the dressing over the salad, toss together and  season with salt and pepper  

Chef’s Tip

  • The toasted seeds store well in an air tight container and can be used for whenever you want to add a little crunch to a salad
The Marker Hotel, Grand Canal Square, Docklands, Dublin 2, D02 CK38, Ireland
T: +353 (0) 1 687 5100E:info@themarker.ie