NZ House & Garden - - EXTRA HELPING -

Grains and chick­peas with sweet ap­ple, salty feta, smooth av­o­cado and crunchy pine nuts – this salad gives you all you need in one dish. Change it up by adding tinned tuna or lightly seared fresh tuna, or your favourite seeds such as lin­seed and pump­kin seeds. 1 cup quinoa and brown rice mixed* 400g can chick­peas 2 small ap­ples ¼ cup pine nuts 100g feta 1 av­o­cado Mi­cro herbs and ed­i­ble flow­ers for gar­nish

(op­tional) Vi­nai­grette: ½ cup av­o­cado oil 2 ta­ble­spoons lemon juice 1 clove gar­lic, crushed 1 tea­spoon Di­jon mus­tard To make the vi­nai­grette, put all the in­gre­di­ents in a screw-top jar and shake to com­bine.

To make the salad, cook the quinoa and rice mix in 2 cups of boil­ing wa­ter for 25 min­utes.

Drain and rinse the chick­peas. Peel ap­ples if de­sired and cut into cubes.

Lightly toast pine nuts in a dry fry­ing pan un­til just coloured. Re­move to a plate to cool. Dice feta. Peel and dice av­o­cado.

Com­bine all of the in­gre­di­ents in a big serv­ing bowl and gar­nish with mi­cro herbs and the petals of ed­i­ble flow­ers if de­sired. Be­fore serv­ing, give the vi­nai­grette another quick shake then dress the salad. Serves 4

* Su­per­mar­kets sell pack­ets of grain blends, or try An­cient Grain Fu­sion from Bin Inn.

This is an edited ex­tract from The Fear­less Kitchen by Vanessa Bax­ter, pub­lished by Bate­man Pub­lish­ing, $39.99.

Newspapers in English

Newspapers from New Zealand

© PressReader. All rights reserved.