Grilled Cameron High­land To­ma­toes, Spinach, Sumac, Al­monds

Wine & Dine Cookbook - - FEATURE RECIPES -

Serves 4 EASY

This veg­e­tar­ian op­tion is a cinch to whip up and boasts a glo­ri­ous med­ley of flavours and tex­tures.

300g plain Greek yo­ghurt

500g English spinach leaves

45g pur­ple or reg­u­lar quinoa, rinsed

un­der run­ning wa­ter

6 Roma to­ma­toes, halved length­ways

Ex­tra vir­gin olive oil, to serve and for brush­ing

Sea salt

1 tsp sumac pow­der*

140g blanched al­monds, toasted

1. Spoon yo­ghurt into a muslin-lined sieve placed over a bowl. Cover with cling wrap and chill in the fridge for 1 hr.

2. Blanch spinach in a pot of boil­ing wa­ter un­til just wilted, about 1 min. Re­fresh in a bowl of iced wa­ter, drain and squeeze out ex­cess wa­ter. Set aside.

3. Place pur­ple quinoa in a heat­proof bowl and pour over enough boil­ing wa­ter to just cover the grains. Set quinoa aside for 10 to 15 mins un­til grains are ten­der. Drain through a sieve to re­move any ex­cess wa­ter, and stir with a fork to sep­a­rate grains.

4. Pre­heat a char-grill or bar­be­cue to medium-high heat.

5. Brush to­ma­toes with ex­tra-vir­gin olive oil and sea­son with sea salt. Grill to­ma­toes, cut-side down, un­til just ten­der, turn­ing once, about 3 to 4 mins for each side.

6. Add spinach to quinoa and toss to com­bine. Scat­ter over a plat­ter, then top with grilled to­ma­toes and spoon­fuls of yo­ghurt. Scat­ter sumac pow­der and toasted al­monds over, then driz­zle with olive oil. Serve im­me­di­ately.

*Avail­able on

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