Cuisine - - GUEST CHEF -


The chimichurri recipe makes more than needed for this recipe but it will keep in the fridge for a cou­ple of days.


2 packed cups flat-leafed pars­ley ½ cup oregano, finely chopped 1 clove gar­lic, finely chopped 1 tea­spoon lemon juice 100ml olive oil

Finely chop herbs and gar­lic to­gether then mix with the lemon juice and olive oil.


200g quinoa (red, white or a mix) 40ml ponzu sauce (avail­able at Ja­panese food

stores and some su­per­mar­kets) 1 ta­ble­spoon Ja­panese may­on­naise 1 tea­spoon finely grated lemon zest 1 tea­spoon lemon juice 2 tea­spoons grape­seed oil 250g mixed colour heir­loom toma­toes, halved 250g cooked baby beet­root, cut into small wedges ½ ripe av­o­cado, peeled, stoned, chopped edi­ble flow­ers and mi­cro­greens to serve (op­tional)

Put the quinoa in a saucepan with 2 cups wa­ter, bring to the boil then re­duce the heat to medium-low, cover and sim­mer un­til the quinoa is ten­der and the wa­ter has been ab­sorbed – 10 to 15 min­utes. Set aside to cool.

Once the quinoa is cool, trans­fer to a serv­ing bowl and mix with the ponzu, may­on­naise, lemon zest and juice and grape­seed oil. Gen­tly fold through the toma­toes, beet­root and av­o­cado. Sea­son to taste with sea salt and driz­zle with some of the chimichurri, gar­nish­ing with edi­ble flow­ers and mi­cro­greens if de­sired.

WINE A sau­vi­gnon blanc with weight and tex­ture, such as the Clos Henri Sau­vi­gnon Blanc 2015.

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