MOROCCAN RED-AND-WHITE QUINOA SALAD WITH BEETROOT PICKLE DRESSING

Ingredients

• 170 g red & white quinoa

• 10 g ground cumin

• 1 tsp coriander, ground

• 25 ml lemon juice

• olive oil, to drizzle

• sunflower oil, for frying

• 2 brinjals, sliced lengthways

• 2 tsp chia seeds, to serve

• fresh fruit such as figs, plums, berries or peaches, to garnish

• A handful Pomegranate rubies, to serve

• pumpkin seeds, to scatter

• 3 beetroots, thinly sliced

• 3 cups cold water

• 1/2 cup white balsamic vinegar

• 1/4 cup brown sugar

• 4 star anise, whole

• 5 cinnamon quills

• 1/2 cup medium red onions, thinly sliced

• 10 radishes, rinsed and sliced

• 4 Tbsp pomegranate concentrate

• sea salt and freshly ground black pepper, to taste

• 200 g Feta cheese

• 1/4 cup sunflower seeds, toasted

Cooking Instructions

1. Cook the quinoa according to package instructions and cool.

2. Mix the cooled quinoa with the cumin, coriander, lemon juice and season with salt and pepper to taste. Drizzle with a little olive oil and chill.

3. To make the beetroot pickle dressing, cover the stems of the beetroot with small pieces of foil. Place the vinegar, water, sugar, star anise and cinnamon in a deep saucepan. Place the beetroot upright in the liquid and simmer for 30–40 minutes, or until the beetroot starts to soften. Remove from the heat. Remove the beetroot from the liquid and peel when cool enough to handle. Set aside. Add the onion and radish to the beetroot liquid and soak until cool. Remove the onion and radish from the liquid and chill.

4. Return the remaining beetroot liquid to the heat and simmer until reduced to ½ cup . Remove the star anise and cinnamon stick. Add the pomegranate syrup and season to taste. Remove from the heat and cool. Place the feta into the reduction and marinate for 2–3 hours, turning once. Remove and roll in the toasted sunflower seeds.

5. Heat a little sunflower oil in a pan and fry the sliced brinjal on both sides until golden brown and cooked through. Drizzle with a little pomegranate dressing and roll up. Season to taste.

6. To serve, roll the beetroot in the chia seeds. Place all the ingredients on a platter with the quinoa in the centre. Garnish with pomegranate rubies and pumpkin seeds and drizzle with the beetroot pickle dressing.

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