Vibrant Markets
Quinoa, Mango and Sugar Snap Pea Salad
I was in a whirlwind of excitement and anticipation, unsure of what to expect, but eager to visit this legendary London food market. It is said that all the renowned chefs shop there, which certainly creates a grand impression. Located directly under a railway bridge, the market resonates with the constant clatter of wheels – creating an incredibly atmospheric setting. But what stands out most are the extraordinary gastronomic delights on offer, almost like museum exhibits. Let me start by sharing the joy of finally finding and purchasing my beloved French cheese, Saint-Félicien! It was a moment of pure delight after giving up on finding it. The market offers an enchanting selection of spices that you can smoothly and slowly peruse, your eyes being drawn to each name. Discovering lavender and violet syrup in charming little bottles makes you feel like an alchemist rather than a cook. You might try and learn about rose-pistachio or coconut-cardamom with cashew as well as peanut butter. Your head spins, and you end up getting both. And where there are cheeses, there are also sausages – even donkey sausage! Oh my! The queue for fresh Colombian coffee is long and the choice of smoothie ingredients, including blends of pineapple, mango, banana, wheatgrass, barley grass, flaxseed, apple and orange juice, is mesmerising. What a delicious treat! On Sunday afternoons, the market bustles with crowds enjoying hot street food like paella and mushroom risotto. It is a hub for foodies and tasting enthusiasts, as well as hedonists. I brought my husband along for company and we had a fantastic time, escaping from the daily grind. As a result, I found myself returning to Borough Market repeatedly, finding any excuse to indulge in the delightful aromas, colours and textures of the wonderful products. Here's a recipe inspired by the amazing offerings from this market.
Ingredients
- 250 g quinoa
- 4 cm ginger root
- Zest and juice of 1 lime
- 2 tbsp olive oil
- 2 tsp brown sugar
- 1 ripe but firm mango (about 400 g)
- 1 long cucumber
- 20 g each of mint and basil leaves
- Small bunch of coriander and chives
- 200 g sugar snap peas
Method
- 1Prepare the quinoa by rinsing it and cooking it in a saucepan with water in a 1:4 ratio. Bring to the boil and add salt, then reduce the heat and simmer for 20 minutes until sprouted. Drain and cool.
- 2In a large bowl, make the dressing by grating ginger and adding lime zest, juice, olive oil, sugar, salt and pepper.
- 3Peel and dice the mango, then add it to the dressing bowl.
- 4Peel the cucumber, remove the watery seeds, dice and add to the bowl.
- 5Chop the herbs, slice the sugar snap peas and mix into the salad.
- 6Finally, add the cooled quinoa, mix well and adjust the seasoning to taste.
- 7The salad can be prepared in advance, up to 3–4 hours before serving.
