FENNEL AND NECTARINE WITH BLACK QUINOA, WATERCRESS AND GOAT’S CHEESE
SERVES 4 (AS A LIGHT MEAL)
Crunchy fennel, sweet nectarine, peppery watercress and fragrant dill, plus creamy goat’s cheese – this is a show-off dish!
60g black quinoa
1 medium fennel bulb (about
250g), cut into quarters
2 large ripe nectarines, halved,
stoned and sliced thinly
5 or 6 dill sprigs, fronds
1½ tablespoons extra virgin olive oil Juice of 1 lemon
Freshly ground black pepper
100g soft goat’s cheese
1 teaspoon truffle honey (optional)
1 Place the quinoa in a saucepan and cover with 140ml of water, bring to the boil and simmer, covered, for 15 minutes. Allow to cool in the saucepan – it will continue cooking in the steam.
2 Use thinnest slicer attachment on a food processor or a mandolin to slice the fennel. Place in a medium bowl with nectarines, cooled quinoa, dill and watercress. 3 Dress with olive oil and lemon juice and season generously with pepper. Serve with the goat’s cheese crumbled on top with a drizzle of truffle honey, if using.
Plain honey or hazelnut agave nectar can be used instead of truffle honey.