HEIRLOOM TOMATO QUINOA SALAD
The chimichurri recipe makes more than needed for this recipe but it will keep in the fridge for a couple of days.
FOR THE CHIMICHURRI
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.
FOR THE SALAD
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.