Light, flavoursome and fabulous! Tom Hishon’s recipe is a delicate balance of flavours and textures using the finest European ingredients and fresh produce. Enjoy this dish with a glass of Clos Pons Sisquella or Tezza Corte Majoli Pinot Grigio.
100g organic Kiwi quinoa
5 celery stalks, peeled and sliced lengthways into 3
1 green avocado, peeled, sliced lengthways
120ml extra virgin olive oil (EVO)
120g walnut pieces
Pinch of La Chinata hot smoked paprika
100ml Forum Chardonnay vinegar
60ml Kernelz walnut oil
2 granny smith apples
Inner celery heart leaves
60ml Giusti Riccardo balsamic vinegar
To sprout the quinoa, place in a container with 600ml of water for 12 hours. Drain, add another 600ml of water and leave for a further 12 hours. Drain, rinse and shake dry. Place into a dry container with the lid on but slightly ajar. Leave somewhere well ventilated and away from the sunlight at room temp for half a day until sprouted.
Preheat the oven to 220°C
Slice the apple into fine batons, peel and segment the grapefruit, place in a bowl. Squeeze the remaining grapefruit juice from the fruit over the top of the apple and grapefruit segments, set aside.
Place celery and avocado on a tray, toss with salt and a dash of olive oil. Roast for10 minutes, set aside to cool. Cool in a fridge.
Once cooled dice the celery into small cubes, place in a bowl with the avocado, walnuts, paprika, Chardonnay vinegar, walnut oil, and set aside for 10 minutes. Add the sprouted quinoa, apple, grapefruit and remaining olive oil. Toss together. Garnish with the inner leaves of the celery heart, fennel frond, and drizzle with balsamic.
Recipe by Tom Hishon, Orphans Kitchen