QUINOA & TOMATO SALAD

PREP AND COOK TIME: 30 MINS | SERVES 4-6

INGREDIENTS

60g quinoa

400g mixed baby tomatoes, halved 1/2 red onion, finely diced

4 fresh gherkins or mini cucumbers, halved

2 tbsp chopped mint

Fresh pomegranate pearls

FOR THE DRESSING

1 garlic clove, crushed

1 tbsp lemon juice

2 tsp red grape vinegar Ground allspice, a pinch

5 tsp pomegranate molasses or honey

3 tbsp olive oil

METHOD

Cover the quinoa with boiling water and simmer for 8-9 minutes or until tender. Drain, rinse with cold water, drain again and set aside. Mix together all the ingredients for the dressing and set aside.

Toss together the quinoa, tomatoes, onion, gherkins, mint and pomegranate.

Pour the dressing over and toss again to coat.

INGREDIENTS

200g tri-coloured quinoa 750ml water

240g green courgettes, thinly sliced 6 courgette flowers, stems attached, halved lengthways

2 tbsp olive oil

180g halloumi cheese, thinly sliced 1 cup loosely packed fresh mint leaves

4 tbsp coarsely chopped fresh chives

2 tsp lemon rind strips

CANDIED WALNUTS

1 egg white

2 tbsp caster sugar

1/2 tsp cayenne pepper 1/2 tsp sea salt flakes 100g walnuts

WHITE BALSAMIC DRESSING 1 clove garlic

2 tbsp white balsamic vinegar 2 tbsp olive oil

2 tsp dijon mustard

1 tsp caster sugar

METHOD

To make candied walnuts, preheat the oven to 200°C. Line an oven tray with baking paper. Whisk egg white in a medium bowl until foamy; stir in sugar, cayenne and salt, then walnuts. Place mixture, in a single layer, on the tray. Bake for 8 mins, stirring once, or until golden. Cool. To make the dressing, whisk together all the ingredients until well combined and season to taste. Keep aside. Place quinoa and water in a saucepan, bring to the boil, reduce heat to low, cover and cook for 15 mins or until tender. Drain. Meanwhile, combine courgette, half the courgette flowers and 1½ tbsp of the oil in a medium bowl; season. Cook courgette mixture on a heated oiled bbq or grill or grill plate for 5 mins or until tender.

Brush halloumi with remaining oil; cook on cleaned oiled bbq for a minute each side or until browned. Tear into rough pieces.

Place quinoa, grilled courgette and courgette flowers and halloumi in a large bowl with candied walnuts, herbs and dressing; toss gently to combine. Season to taste.

Serve salad topped with remaining courgette flowers and lemon rind.