Ingredients
Serves 4-6Quinoa Tabbouleh with Cauliflower and Pomegranate
160g white quinoa
500ml chicken or vegetable stock
½ cauliflower
100g Meredith marinated goat’s cheese
2 tablespoons of olive oil
¼ cup toasted slivered almonds
½ cup raisins roughly chopped
1 bunch of chives, finely chopped
1 small bunch coriander washed and shredded
1 small bunch flat leaf parsley washed and shredded
Sea salt
Freshly ground black pepper
Dressing:
2 tablespoon pomegranate molasses
4 tablespoons red wine vinegar
6 tablespoons extra virgin olive oil
Lemon Posset:
600ml thickened cream
150g caster sugar
4 teaspoons of finely grated lemon zest
6 teaspoons of freshly squeezed lemon juice
Strawberries Romanoff:
500ml strawberries, hulled
30ml fresh orange juice, strained
2 tbsp icing sugar, sieved
2 tbsp Cointreau
300ml thickened cream
Method
Quinoa Tabbouleh with Baked Cauliflower and Pomegranate
Preheat an oven to 180˚C.
Break up the cauliflower and then finely slice the florets including the stalk. Place in a baking tray and evenly spread. Toss the cauliflower in the olive oil and season with sea salt and freshly ground black pepper. Place in the oven and cook for approximately 20 -25 minutes, stirring from time to time to ensure the cauliflower browns evenly. When ready it should be golden brown on the edges and completely tender. Leave to cool.
While the cauliflower is cooking, rinse the quinoa and place into a small saucepan with the stock. (If you are using your own homemade stock add a pinch of salt.)
Bring the pot up to the boil and then reduce to a simmer and cook gently until the quinoa is tender and the liquid has evaporated. Approximately 15 minutes. Leave it to cool first before continuing with the recipe.
In a large mixing bowl, add the cooked quinoa and cauliflower. Mix in the almonds, raisins and chopped herbs.
In a separate bowl, combine the ingredients for the dressing, whisk well and season with sea salt and pepper to taste.
When ready to serve, dress the tabouleh and serve.
Lemon Posset with Strawberries Romanoff
For Lemon Posset:
Put the cream sugar, sugar and grated zest into a small saucepan and place over a medium heat. Stir the mixture continuously until the sugar has dissolved and as come to the boil.
Remove from the heat and add the lemon juice and stir well to thoroughly combine.
Pour the mixture into glasses and place in the fridge to set.
Allow it to chill for 2-3 hours.
For Strawberries Romanoff:
Combine the strawberries, orange juice, Cointreau and leave to macerate for one hour.
Whip the cream to soft peaks.
Roughly crush the strawberries and fold through the cream.