Garden and Home South Africa - October 2015

QUINOA, CHERRY
AND SPINACH SALAD
WITH ROASTED NUTS
AND GOAT’S CHEESE
(Serves 6–8)
FOR THE SALAD:
½ cup white quinoa
½ cup red quinoa
80g baby spinach leaves
40g wild rocket
200g fresh cherries, pitted
and halved
½ cup mixed nuts and
seeds, roasted
125g goat’s cheese
¼ cup pomegranate rubies
FOR THE DRESSING:
2T extra virgin olive oil
2T lemon juice
1t (heaped) Dijon mustard
2t honey
salt and freshly ground
black pepper, to taste
TO SERVE:
microgreens
1. Cook the quinoa according
to the package instructions.
2. Rinse, drain thoroughly and
set aside to cool and dry off.
3. Chop the spinach and
rocket as finely as possible and
toss with the cooled quinoa.
4. To make the dressing:
shake all the ingredients
together in a jar.
5. Pour half the dressing over
the quinoa and toss through.
6. Top the quinoa with the
cherries, nuts and seeds, goat’s
cheese and pomegranate rubies.
7. Drizzle over the remaining
dressing, garnish with the
microgreens and serve.
OVEN-ROASTED
CORIANDER AND
HONEY CHICKEN
(Serves 6)
6 chicken leg quarters, bone in,
skin on
olive oil and sea salt, to season
FOR THE MARINADE:
3T olive oil
1 clove garlic, bruised
zest and juice of 1 large lemon
juice of 1½ oranges
1T honey
1½t ground coriander
1½t smoked paprika
2 stems rosemary
1t salt
freshly ground black pepper,
to taste
TO SERVE:
lemon wedges
microgreens
1. To make the marinade:
whisk all the ingredients
together well.
2. Place the chicken in a nonmetallic
dish and coat with
the marinade.
3. Cover and set aside to
marinate for at least 2 hours
or overnight, refrigerated.
4. Preheat the oven to 200°C.
5. Remove the chicken pieces
from the marinade and place
in a roasting tin.
6. Drizzle with olive oil,
season lightly with sea salt
and roast for 45 minutes.
7. Turn the oven up to 220°C,
pour over the remaining
marinade and roast for a
further 15 minutes.
8. Serve garnished with lemon
wedges and microgreens.
gardenandhome.co.za | OCTOBER 2015 143