Quinoa Winter Salad
1 ½ cups, rinsed in cold water
400g orange kumara, peeled and cut into chunks
Sea salt and fresh ground black pepper
1 orange, zested and juiced
2 pears, cored and cut into thin wedges
½ bunch picked watercress tips
1 small bunch fresh mint
Preheat oven to 180°C.
Lightly toast quinoa in a dry frying pan over a moderate heat until it pops, shaking pan occasionally.
Heat chicken stock in a saucepan until simmering and add toasted quinoa. Cover, reduce to a simmer for 10-15 minutes, until liquid is absorbed.
Keep covered and rest for 5 minutes.
Toss kumara with EVO, season with salt and pepper and bake in the oven until lightly caramelised.
In a bowl whisk together Merlot vinegar, clementine oil and orange zest and juice.
Toss quinoa, kumara, pears, pine nuts, watercress, mint and cheese together in a separate bowl. Drizzle over the Merlot vinegar and clementine dressing and garnish with extra mint leaves.
Please confirm that
you are 18 years or over.
If you're under 18 we can't
allow you to purchase alcohol.