The salad that stacks up

Central and North Burnett Times - - TASTE - with Do­minique Rizzo

Caramelised pineap­ple, co­conut, quinoa salad with spicy chilli dress­ing

IN­GRE­DI­ENTS: ◗ 1 cup quinoa grains ◗ ½ pineap­ple ◗ ½ red cab­bage ◗ ¼ white drum cab­bage ◗ ½ bunch spring onions, sliced ◗ 1 carrot, peeled ◗ 1⁄ bunch co­rian­der, washed well, 2 stalks chopped finely and leaves picked ◗ 1 roast chicken, meat pulled off the bones and shred­ded ◗ 1 cup shred­ded co­conut toasted ◗ Ex­tra co­rian­der for gar­nish

For the dress­ing: ◗ 2 long green chill­ies, sliced ◗ ¼ cup lime juice ◗ 60ml fish sauce ◗ ¼ tsp sesame oil ◗ 150ml sweet chili sauce

METHOD: Rinse the quinoa and cook as di­rected on the packet, drain and set aside to cool.

Peel the pineap­ple and slice it into rounds of 1cm thick­ness, depend­ing on how many peo­ple you are feed­ing.

Heat a grill pan over a mod­er­ate to high tem­per­a­ture and place the pineap­ple in the pan, leav­ing it for 4-5 min­utes be­fore look­ing or turn­ing it over – you want to caramelise the pineap­ple and see the char lines.

If you don’t have a grill pan you can use a fry­ing pan. Set the pineap­ple aside.

For the re­main­der of the salad, ei­ther shred or finely chop the red cab­bage, white cab­bage and the carrot to­gether – you can also do this by plac­ing the in­gre­di­ents in a food pro­ces­sor and puls­ing the in­gre­di­ents for a cou­ple of sec­onds.

To as­sem­ble the dish, com­bine the quinoa with the chopped cab­bages, carrot, spring onions, co­rian­der and shred­ded chicken.

Add the toasted co­conut and the dress­ing and toss well to com­bine the dress­ing and the salad.

Place a slice of pineap­ple on the plate and then pile up a por­tion of the salad, gar­nish with co­rian­der, a slice of lime and a scat­ter­ing of toasted co­conut and serve.

PHOTO: CON­TRIB­UTED

◗ Caramelised pineap­ple, co­conut, quinoa and chicken salad with spicy chilli dress­ing.

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