A rowdy springtime salad

The sun is shining and London is in a good mood. This is the positive side of living somewhere where the weather in unpredictable – when the sun does come out, the whole city is on a natural high. My friend, Ash, tells me that in Australia, where she comes from, good weather is expected and because of this it makes no difference at all to peoples’ mood… here, everyone is just so damn grateful for any bit of sunshine they can snatch, that when it does come out, and especially on a day when it is needed, during a picnic or barbeque, London acquires a festive atmosphere. Luckily, our sun dances worked last weekend and our star came to the annual cherry blossom picnic. This is the fourth year we congregate under the cherry blossoms in Victoria Park and do our version of Hanami.

This year I made a spicy and colourful salad, which was dubbed “rowdy salad” by Ashley. It’s the most fitting name for it considering the pink radish, purple carrots and fresh chillies. Did you know that all carrots used to be purple? This is something new that I learnt last weekend. I thought the carrots I bought were a hip novelty, in fact, they were a return to the old ways. The world works in spirals, everything is a continuation or a development, nothing is really lost – I like that.

Ingredients
 
Quinoa, cooked
Alfafa and broccoli sprouts
Radishes, chopped finely
Fresh red chilli, chopped finely
Purple carrots (or normal carrots), grated
Avocado
Virgin olive oil
Juice of 1 lemon
1 tablespoon of mayonnaise
Garlic salt
Black pepper