Roast Quinoa Salad with Nashi Pear, Hazelnut, Sultanas and Rocket

Almay Jordaan of Neighbourhood Food and Wine, Serves 2


75g Mount Zero Organic Australian Quinoa
1 Nashi pear
50g hazelnuts, roasted, skinned & gently crushed
50g sultanas, soaked in verjuice
1 bunch rocket leaves, washed
For the dressing: 20ml verjuice
1 shallot, very thinly sliced (optional)
Pink Lake Salt w/ native pepper berries                                                           
60ml Mount Zero Frantoio Extra Virgin Olive Oil


Rinse quinoa very well under running water, and leave to dry slightly in a sieve.

Heat 15ml oil,add the quinoa and roast the seeds lightly, then add 1 cup of water and cook on low heat, covered, for 18 minutes.

Remove from heat, fork through and cool slightly. Mix the dressing ingredients, and adjust the seasoning.
Thinly slice the nashi pear, and mix all of the rest of the ingredients. Lastly, lightly toss the rocket through. Serve with a dollop of goat’s curd to turn a salad into a light meal.

Photo by Brent Parker-Jones. Styling by Leesa O’Reilly.

Recipe Ingredients from the Mount Zero Range