FEN­NEL AND NEC­TARINE WITH BLACK QUINOA, WA­TER­CRESS AND GOAT’S CHEESE

SERVES 4 (AS A LIGHT MEAL)

Diabetic Living - - Book Extract -

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

roughly chopped

50g wa­ter­cress

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.

COOK’S TIP

Plain honey or hazel­nut agave nec­tar can be used in­stead of truf­fle honey.

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