KIWI QUINOA

PAN BAGNAT

Pan bagnat (‘bathed bread’) filled with red wholegrain quinoa along with spring and summery vegetables is a play on the more traditional salade nic¸oise filling.

Ingredients

2 baguettes, cut in half extra virgin olive oil, for drizzling

1/2 cup red wholegrain quinoa, cooked as per packet instructions

1/2 cup chopped fresh parsley leaves 2 Tbsp chopped fresh mint leaves 4 thin spring onions, trimmed and finely sliced

150g green beans, cut into about 2.5cm slices, steamed and cooled 1 lemon, for squeezing

1/2 telegraph cucumber, finely sliced 4 small red radishes, finely sliced 4 hardboiled eggs, shells removed

Method

Take your halved baguettes and slice in half lengthwise and tunnel out some of the bread (this will give you a little extra room for the filling). Season both halves of each with a good drizzle of oil.

Combine the cooked quinoa, chopped herbs, spring onions and green beans together. Dress the salad with a sprinkle of oil and squeeze over the lemon juice to taste. Season.

Stuff the insides of the each baguette with slices of cucumber, slices of radish then fill with plenty of quinoa salad. Slice the eggs then layer on top.

Gently press the bread and filling together and wrap each in baking paper as tightly as possible, then wrap in beeswax food wraps.

Put in the fridge and top them with a plate with something heavy on top. Leave in the fridge for at least an hour or preferably overnight.

Drizzle the whole thing with extra oil then eat over the baking paper or use a small plate to collect any bits that drop out.