Caprese Salad with Roasted Tomatoes

Caprese Salad with Roasted Tomatoes

Recipe By Stephanie Alexander Kitchen Garden Foundation

Ingredients

• 1 kg Coles cherry tomatoes, sliced in half lengthways

• 4 sprigs of thyme

• 1/4 tsp salt

• 4 tbsp extra virgin olive oil

• 2 tbs Coles finest balsamic vinegar

• 300 g fresh mozzarella, torn into a size similar

• to the basil leaves

• 3 large handfuls of basil leaves

Method

• Preheat the oven to 180°C.

• Prepare all the ingredients based on the instructions in the ingredients list.

• Line the baking trays with baking paper.

• Place the sliced tomatoes and thyme in a single layer on the baking trays.

• Sprinkle with salt, and drizzle with olive oil and balsamic vinegar.

• Bake for 30–40 minutes, or until the skin on the tomatoes start to blister and brown a little. Remove the tomatoes from the oven and allow to cool.

• Arrange the roasted tomatoes, cheese and basil in a slightly overlapping pattern on a serving platter, starting from the outside rim and working towards the centre.

• Drizzle with any remaining liquid from the roasted tomatoes.

• Serve with crusty bread or focaccia.

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Seafood Mixed Grill with Burnt Tomato and Caper Sauce

Seafood Mixed Grill with Burnt Tomato and Caper Sauce

Recipe By Michael Weldon

Ingredients

• 2 Coles barramundi fillets, cut in half lengthways

• 2 Coles salmon cutlets

• Squeaky Gate extra virgin olive oil

• sea salt

• 4 whole tomatoes, grilled on the bbq until charred all over

• 1 garlic clove

• 1 long red chilli, grilled on the bbq until charred all over

• ½ bunch parsley, chopped

• ¼ cup capers

• ¼ cup Squeaky Gate extra virgin olive oil

• 1 tbs Coles finest red wine vinegar

• 2 squid tubes, cut in halves and scored

• 1 garlic clove

• ½ tsp chilli flakes

• 1 lemon

• 4 large whole green prawns

• 8 mussels 

Garnish

• grilled lemons

• grilled sourdough 

• extra parsley

Cooked using The Ziggy available at Barbeques Galore

Method

• In large jar add the tomato, garlic, olive oil, charred chilli and a pinch of salt. Blend until semi smooth with a stick blender. Add the parsley, capers and vinegar, stir through. Taste and adjust seasoning to your liking.

• Heat a bbq until it is smoking. Make sure the grills are clean. Brush the barramundi and salmon cutlets with extra virgin olive oil and salt. Place the barramundi skin side down onto the grill and the salmon cut side. Cook for the majority of the time on the first side then turn and finish the cooking on the other side. 

• Coat the squid, garlic, chilli, lemon, a pinch of salt and a drizzle of olive oil. 

• Drizzle the prawn with olive oil and salt. Place onto the grill, cook until half the prawn changes colour then repeat the process on the other side until cooked. 

• Place the squid onto the grill and cook until charred on both sides, Slice into more manageable pieces.

• Place the mussels onto the BBQ and close the lid. Cook until the mussels pop open, then remove from the heat. 

• Once all the seafood is cooked, begin plating up. Start with spreading a couple of spoons of the sauce on the bottom of the plate then top with a piece of each seafood and a couple of mussels. Dress the seafood with a generous amount of the burnt tomato sauce. Place the grilled sourdough to the side. Top with parsley and some fresh lemon.

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Tuna & Risoni Salad

Tuna & Risoni Salad

Recipe By Daniel Matheson

Ingredients

• 250 g San Remo risoni, cooked and drained

• 400 g Coles tuna in springwater, flaked

• 100 g spinach leaves

• 20 basil leaves, picked

• small bunch parsley, roughly chopped

• small bunch dill, roughly chopped

• 12 chives, finely sliced

• 2 spring onions, sliced - white parts and green parts separated

• ¼ cup freshly squeezed lemon juice

• 1 cup Squeaky Gate extra virgin olive oil

• salt and pepper to taste

Method

• In a pot of boiling water, cook the risoni as per instructions of the packet. Once cooked, drain and toss with a drizzle of extra virgin olive oil to ensure the pasta does not stick together. Rest aside to cool.

• In a pan on medium heat, drizzle in extra virgin olive oil and add the spinach. Allow to wilt in the pan for 1 minute then take out and place on a paper towel to absorb any of the extra fluid. 

• In a serving bowl, add in the cooled risoni and all the herbs apart from the green tops of spring onion. Add in the wilted spinach and the tuna flakes.

• To make the dressing, in a clean jar pour the lemon juice, ¾ cup extra virgin olive oil and add salt and pepper to taste. Close the jar lid and shake until the dressing ingredients are smoothly combined. 

• To serve, add ¾ of the dressing to the serving bowl of salad ingredients and toss through until all ingredients are coated. Taste and add more dressing if required.

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Lamb Manti with Yoghurt and Burnt Butter

Lamb Manti with Yoghurt and Burnt Butter

Recipe By Michael Weldon

Ingredients

• 250 g Coles lamb mince

• 1 onion, diced 

• 2 garlic cloves, grated

• 1 tsp smoked paprika, plus extra for garnish

• 1 tsp dried mint, plus extra for garnish

• 1 tsp sea salt

• 60 wonton wrappers

• ½ cup Greek yoghurt

• ½ lemon, juice

• ¼ cup Coles butter

• ¼ bunch parsley, roughly chopped

Method

• Mix together the onion, garlic, paprika, dried mint, salt and lamb mince.

• Place teaspoon of lamb mince mix in the middle of the wrapper. Brush the edges of the wrapper with a small amount of water. Fold two sides together then the other two sides. Fold the opened edges of the wrapper together and press into a diamond shape making sure to squeeze out any air. Repeat this process until all the wrappers are filled.

• In a small saucepan over a medium high heat melt the butter until it begins to brown. Add a squeeze of lemon to the pan and remove from the heat. Keep warm for serving. 

• Spread the yoghurt across the base of the serving plate in an even thin layer. Bring a saucepan of water to a gentle boil. Cooking in batches add the Manti to the pot and cook for 5-6 minutes until the wrappers are cooked. Remove with a slotted spoon and place on your serving plate. Repeat the process with the second batch. 

• Drizzle the butter over the dumplings. Sprinkle over the chopped parsley, extra dried mint and smoked paprika.

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Smoked BBQ Beef Brisket with Zucchini Pickles

Smoked BBQ Beef Brisket with Zucchini Pickles

Recipe By Courtney Roulston

Ingredients

• 1.5 kg Coles beef brisket

Spice Rub

• 1 tsp garlic powder 

• 1 tsp cumin powder

• sea salt and pepper to taste 

BBQ Sauce

• ½ cup apple cider vinegar 

• 1 cup tomato ketchup 

• 1/3 cup Coles honey 

• 2 tsp onion powder

• 1 tbs American mustard 

• 1 tbs worcestershire sauce 

To Serve

• 1 cup zucchini pickles

Method

• Pre-heat the smoker to 150 degrees (C).

• Mix all the spice rub ingredients together and coat the outer of the brisket then place the beef into the smoker and let cook low and slow for 6 hours or until the meat is tender.

• Whisk all the bbq sauce ingredients together and pour into a serving bowl.

• To serve, slice the beef brisket on a tray and serve with zucchini pickles and bbq sauce on the side.

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Scallop & Chive Dumplings

Scallop & Chive Dumplings

Recipe By Courtney Roulston

Ingredients

• 16 wonton wrappers 

• 16 large Coles scallops (around 200 g)

• 8 tbs chives, finely sliced 

• 2 tsp sesame oil 

• 2 tbs ginger, peeled and finely chopped 

• ½ tsp Coles sugar 

• 2 tbs light soy sauce 

• 4 tbs extra virgin olive oil 

• 1 lemon 

• cracked black pepper to serve 

Method

• Bring to a medium heat a generous splash of extra virgin olive oil. Place the ginger and 1 tbs of chives into a small heat-proof bowl. Heat the oil until nearly smoking. Pour the oil over the ginger to scald. Stir in the remaining soy sauce, sesame oil, a squeeze of lemon juice and cracked pepper.

• Bring a large high-sided frying pan of water up to a simmer. Chop half the scallops into a rough mince and slice remaining in half vertically. Place the minced scallop into a mixing bowl and add in 6 tbs chives, 1 tsp sesame oil, 1 tbs ginger, sugar, 1 tbs soy and a pinch of sea salt. Mix together until well combined. 

• Working in batches of 8, place the wonton wrappers onto a clean work surface. Place a tsp full of the scallop mixture into the middle of the wrappers. Top each one with 1 piece of the chunkier scallop meat. Brush a little water around the outside of 2 sides of the wrapper. Fold the wrapper in half on the diagonal to make a triangle pocket. Repeat with all the wrappers. 

• Gently lower 8 dumplings into the gently simmering water and cook for 5 minutes, or until cooked through. Remove with a slotted spoon and repeat with remaining dumplings.

• Serve the dumplings in bowls and drizzle with a little of the dressing. Garnish with a few fresh chives before serving. 

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Tandoori Potatoes with Yoghurt & Mango Chutney

Tandoori Potatoes with Yoghurt & Mango Chutney

Recipe By Michael Weldon

Ingredients

• 8 medium potatoes, skin on, washed (Coles red royal, desiree or sebago)

• 2 tbs Patak`s tandoori paste 

• 4 tbs extra virgin olive oil 

• sea salt to taste 

• 2/3 cup Greek yoghurt to serve 

• 2-3 tbs Patak`s mango chutney, to serve 

• 1 shallot, peeled slice into rings to serve 

• 1 cup coriander sprigs to serve 

• 1 lime, cut in wedges for garnish

Method

• Pre heat the oven to 190 degrees (C). Cut the potatoes into wedges or chunks and dry them off with a clean tea towel so they are dry. Place the potatoes into a mixing bowl and toss with the tandoori paste, extra virgin olive oil and a pinch of salt. 

• Spread the potatoes onto a lined oven tray in a single layer and roast for 40 minutes, or until crispy on the outside and fluffy on the inside. Remove from the oven and place the potatoes onto a serving platter.

• Dollop the yoghurt and mango chutney over the top of the potatoes. Scatter with shallot rings, coriander and lime wedges before serving. 

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BBQ Scallops with Ginger-Miso Dressing

BBQ Scallops with Ginger-Miso Dressing

Recipe By Courtney Roulston

Ingredients

• 12 xl Coles scallops in the shell 

• 1 tbs white miso paste 

• 1 tbs mirin 

• 1 tsp Coles Asia sesame oil 

• 40 g butter, softened 

• 1 tsp Coles finest pure Canadian maple syrup 

• 2 tbs ginger, finely sliced into julienne 

• 1 tbs chives, finely sliced to serve 

• 1 lemon to serve, cheek cut off

Cooked on The Ziggy available at Barbeques Galore

Method

• Heat a BBQ grill plate to a medium-high heat. Whisk together the miso, mirin, sesame oil, butter and maple in a bowl until combined. 

• Scatter the ginger over the scallops then spoon the miso mixture over the top of each scallop. 

• Place the scallops onto the grill and cook for 4-5 minutes, or until the scallops are just cooked and the miso mixture is bubbling. 

• Place the scallops onto a serving plate and squeeze over a cheek of lemon. Garnish with chopped chives and serve immediately. 

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Steamed Eggplant with Peanut & Ginger Dressing

Steamed Eggplant with Peanut & Ginger Dressing

Recipe By Courtney Roulston

Ingredients

• 2 medium eggplants (both the same size) 

• 1 long red chilli

• sea salt and ground white pepper to taste 

• 1/3 cup Squeaky Gate extra virgin olive oil 

• 1 tbs ginger, julienne 

• 1 tbs crunchy peanut butter 

• 2 tbs Coles asia soy sauce 

• 1 tbs rice wine vinegar 

• 2 tsp maple syrup 

• 1 tsp Coles sesame oil 

• 1 tbs chives and coriander leaves, as garnish 

Method

• Cut each eggplant into 6 wedges lengthways and place them in a single layer along with the whole chilli on top of a piece of baking paper with holes cut into it inside a steamer basket. 

• Steam the eggplant and chilli for 40 minutes, or until the flesh is soft like custard, but still holding together. 

• Heat the oil in a small pot over a medium heat. Once the oil is around 180 degrees (C), pour it over the sliced ginger in a heat-proof bowl. Remove the chilli from the steamer and chop into a fine paste. Whisk the peanut butter, soy sauce, rice wine vinegar, maple, sesame oil and a pinch of white pepper into the ginger mixture.

• Carefully remove the eggplants from the steamer. Place them onto a serving plate and drizzle over the dressing while they are still warm. Slice the warm chilli and garnish along with chives and coriander and serve.

• Optional to serve with steamed rice greens or noodles.

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Lobster Cold Noodle

Lobster Cold Noodle

Recipe By Michael Weldon

Ingredients

• 500 g Coles lobster, meat picked from shell

• 1 cucumber, cut into half moons

• 1 punnet Coles cherry tomatoes, halved

• 3 spring onions, sliced thinly

• ½ bunch coriander

• 1 pack rice vermicelli noodles 

Dressing

• 2 tbs tahini

• 2 tbs fish sauce

• 1 garlic clove, grated

• 2 limes, juiced

• 1 birds eye chilli

• 1 tbs Coles brown sugar

• ¼ cup water

Garnish

• ¼ cup chopped roasted peanuts

Method

• Soak vermicelli noodles in hot water for 5 minutes until hydrated and soft. Strain and refresh in cold water. With scissor cut the noodles into more manageable length lengths.

• Add all the dressing ingredients into a jug or jar. Blend until smooth with a stick blender. Taste and adjust the seasoning to your liking. 

• In a large bowl combine the noodles, lobster, cucumber, tomato, spring onion, coriander and ¾ of the dressing. Mix until everything is coated in the dressing.

• Serve in a bowl topped with extra dressing, chopped peanuts, extra coriander and if you like it hot, some chilli.

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Seared Scotch Fillet with Olive Oil, Anchovy and Herb Sauce

Seared Scotch Fillet with Olive Oil, Anchovy and Herb Sauce

Recipe By Michael Weldon

Ingredients

• 2 garlic cloves

• 3 tbs capers

• 1 pickled jalapeno, seeds removed

• ¼ bunch fresh tarragon

• ½ bunch fresh chives

• ½ bunch fresh parsley

• ½ cup Squeaky Gate extra virgin olive oil

• 2 tbs Coles mustard

• ½ lemon, juice

• ½ tsp sea salt

• 2 anchovies

• 2 Coles scotch fillet steaks

• sea salt

• Squeaky Gate extra virgin olive oil

Method

• Add the garlic, capers and jalapenos to a mortar and pestle, pound into a paste. Add the herbs and salt, pound until the herbs are broken up. Add the extra virgin olive oil, mustard and lemon juice, mix until combined. 

• Heat a BBQ until it smokes. Season the steaks with sea salt and drizzle with olive oil. Place onto the grill and cook for 1-1.5 minutes then turn the steak 90 degrees and cook for a further 1-1.5 minutes to get bar marks, turn and repeat the process on the other side. Once the steak is cooked, remove from the heat and rest for a couple of minutes.

• Carve the steak into 1.5 cm slices and serve on a platter to share. Spoon over the dressing to coat the steak.

• Optional: Pair this dish with your favourite side salad and some French fries.

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Miso-Apple Glazed Ham

Miso-Apple Glazed Ham

Recipe By Courtney Roulston

Ingredients

• 1 whole Coles ham (around 6 kg)

• 2 tbs white miso paste 

• 2 tsp fresh ginger, grated 

• ¾ cup cloudy apple juice 

• 1/3 cup Coles maple syrup 

• 2 tbs Coles apple cider vinegar 

• 2 large apples, sliced into 3 mm rings on a mandolin across the core 

• ¼ cup whole cloves 

Method

• Pre heat the oven to 180 degrees (C). 

• Remove the skin from the ham, leaving a layer of fat intact. Place the skin facing down on the bottom of a large baking tray.

• Whisk the miso, ginger, apple juice, maple syrup and apple cider vinegar together in a bowl until smooth. 

• Cover the outside of the ham with sliced apple, holding them in place with a clove spiked through the middle.

• Using a pastry brush, cover the apple in around 1/3 of the glaze.

• Place the ham into a baking tray then bake for 1.5-2 hours, basting with the reserve glaze every 20 minutes, until all the glaze has been used and the ham has a golden sticky coating all over it.

• Remove from the oven and allow to rest before serving and slicing. 

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Warm Lemongrass Beef & Rice Noodle Salad

Warm Lemongrass Beef & Rice Noodle Salad

Recipe By Courtney Roulston

Ingredients

• 250 g Coles beef fillet, thinly sliced

• 2 tbs extra virgin olive oil 

• ½ fresh lemongrass stalk, finely grated or chopped 

• 1 tbs fish sauce

• 2 cloves garlic, minced 

• 120 g dried rice vermicelli noodles

• 1 large Lebanese cucumber, julienne 

• 3 cups Coles iceberg, shredded 

• ¼ bunch coriander, roughly chopped  

• ¼ bunch Coles mint, leaves picked 

• 1 small red onion, thinly sliced 

• 50 g Coles roasted peanuts, roughly chopped  

Dressing

• 1 tbs Coles Australian honey 

• 2 tbs fresh lime juice 

• 1 tbs fish sauce 

• 1 tsp sesame oil

• 1 long red chili, finely sliced 

Method

• Place the sliced beef in a bowl and mix with sesame oil, lemongrass, fish sauce and garlic.

• Heat a non-stick frying pan over a high heat and cook the beef, in batches for 1-2 minutes, or until cooked just cooked. Set aside. 

• Meanwhile, place the noodles in a heat-proof bowl, cover with boiling water and leave to soak for 5 minutes. Cut the noodles a few times with scissors, drain and place onto a serving platter. Top the noodles with the cucumber, lettuce, half the coriander and half the mint. 

• Mix all the dressing ingredients together in a bowl. Top the noodles and salad with the warm beef. Drizzle over the dressing and sprinkle with sliced onion, remaining herbs and crushed peanuts.

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Pineapple and Fish Sauce Glazed Ham

Pineapple and Fish Sauce Glazed Ham

Recipe By Michael Weldon

Ingredients

• 1 Coles double smoked leg ham, skin removed and fat scored

• ½ pineapple, diced

• 1 brown onion, diced

• 1 birds eye chilli

• 2 kaffir lime leaves

• ½ cup Coles sugar

• ¼ cup fish sauce

• ¼ cup apple cider vinegar

• large red and green chilli, to garnish

Method

• In a large saucepan fry off the onion until softened and slightly golden. Add the pineapple, sugar, chilli, kaffir lime, fish sauce and vinegar, cook down until the pineapple is soft. Turn off the heat, remove the lime leaves and blend into a smooth glaze. Allow to cool.

• Pre-heat an oven to 160 degrees (°C).

• Lay the ham leg on a tray. Spread half the glaze over the scored fat. Place in the oven and cook for 45 minutes until the glaze thickens and sticks to the ham. 

• Add another quarter of the glaze to the ham and return to the oven for 30 minutes. Add the remaining glaze to the ham and top with the sliced chilli. Place in the over for 20-30 minutes to cook out the glaze and soften the chillies.

• Remove from the oven and rest for 30 minutes then carve and enjoy. 

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Oat Crusted Lamb Rack

Oat Crusted Lamb Rack

Recipe By Michael Weldon

Ingredients

• 2 lamb racks

Crust

• ¾ cup Red Tractor Australian rolled oats

• ½ cup butter

• ½ bunch parsley

• 1 garlic clove

• 1 lemon, zest

• 1 tbs Coles dijon mustard

• sea salt

• drizzle extra virgin olive oil

Method

• Add the oats into a food processor, process to break up the oats slightly. Add the remaining ingredients until they form a paste. Spread the paste over the lamb racks.

• Lay the lamb onto an oven tray crust facing up. Cook for 15-20 minutes until cooked through, allow the meat to rest then carve and enjoy with your favourite green salad.

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Korean BBQ Spatchcock

Korean BBQ Spatchcock

Recipe By Michael Weldon

Ingredients

• 4 Coles spatchcock, back bone removed and butterflied

• Squeaky Gate extra virgin olive oil

• sea salt

Marinade

• 2 tbs Gochujang

• 1 tbs soy sauce

• 1 tbs Coles Asia sesame oil

• 1 tbs brown sugar

• 1 tbs rice wine vinegar

• 1 garlic clove grated

Cooked on The Ziggy available at Barbeques Galore

Method

• In a bowl mix together the marinade ingredients until smooth.

• Coat the spatchcock in the gochujang mixture, marinate for up to 2 hours. 

• Heat a BBQ until smoking. Brush the grill with olive oil. Place the spatchcock onto the grill skin side down. Turn and baste the underside. Cook until the skin is charred and slightly crispy and the chicken is cooked through.

• Once cooked, allow the spatchcock to rest.

• Season with a sprinkle of salt and serve straight away.

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Strawberry and Burrata Panzanella Salad

Strawberry & Burrata Panzanella Salad

Recipe By Michael Weldon

Ingredients

• 2 cups stale sour dough, torn into bite sized pieces

• 1/3 cup Squeaky Gate extra virgin olive oil

• sea salt

• 1 punnet of Coles strawberries, tops removed

• 1 small red onion, sliced thinly

• 1 parsley, leaves picked

• ½ tsp black pepper

• sea salt

• Squeaky Gate extra virgin olive oil

To Serve

• 1 burrata

Method

• Heat fry pan over a medium high heat. Pour in enough oil to cover the bottom of the pan. Once hot, add in the bread and fry until golden all over. Remove and chilli slightly.

• In a large bowl, mix the strawberries, red onion and a pinch of salt to allow the juices to draw out of the strawberries and onion. Add the croutons into bowl and toss to coat. Add the parsley, pepper and a drizzle of olive oil. Lightly massage and toss the ingredients together. 

• To serve, place the burrata in the centre of the bowl and garnish with extra herbs and a drizzle of olive oil. 

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Roast Pumpkin, Tamari Seeds & Sesame-Ginger Dressing

Roast Pumpkin, Tamari Seeds & Sesame-Ginger Dressing

Recipe By Courtney Roulston

Ingredients

• 1 medium sized butternut pumpkin

• 2 tbs Squeaky Gate extra virgin olive oil

• sea salt to taste

• ¼ cup flat leaf parsley, leaves picked 

Tamari Seeds

• 1 tbs sunflower seeds

• 2 tbs whole almonds, chopped

• 1 tbs white sesame seeds

• 2 tsp tamari soy sauce 

Sesame-Ginger Dressing

• 1 tbs tahini paste

• 1 heaped tsp ginger, finely grated

• 2 tbs apple cider vinegar

• 1 tbs maple syrup

• 2-3 tbs water 

Method

• Pre heat the oven and a lined roasting tray to 190 degrees (°C). Split the pumpkin in half lengthways and drizzle with 1 ½ tablespoons of the oil and a pinch of salt. Place the pumpkin cut side down onto the hot tray and roast for 50 minutes, or until the pumpkin is tender to the touch. Remove from the oven and scoop out the seeds if desired-they are edible if you want to leave them in.

• Heat a small frying pan over a medium heat and add in the seeds. Cook for 2-3 minutes, or until toasted. Add in the remaining oil and tamari. Continue to cook, stirring for 2-3 minutes or until the seeds are crisp and golden. Set aside.

• Whisk all the dressing ingredients together until smooth and creamy, adding a little more water if the mixture is too thick. 

• Place the pumpkin halves onto serving plates and drizzle with the dressing. Scatter over tamari seeds and garnish with parsley. 

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BBQ Pork Chop with Fennel and Apricot Slaw

BBQ Pork Chop with Fennel and Apricot Slaw

Recipe By Michael Weldon

Ingredients

• 2 Coles free range pork loin chops

• sea salt

• extra virgin olive oil

• 1 head of fennel, shaved

• ¼ cup dried apricots sliced

• ½ bunch watercress, picked

• 2 tbs extra virgin olive oil

• ½ lemon juice

• 1 tsp grain mustard

Garnish

• extra lemon

• extra mustard

Method

• Heat a BBQ until it is smoking. Season the pork with sea salt and brush with a touch of olive oil. Place on the BBQ and cook turning only once until the meat is cooked to your liking. Once cooked allow the meat to rest for a couple of minutes.

• In a large mixing bowl combine all dressing ingredients together along with the slaw ingredients and a pinch of salt.

• Carve the pork chops off the bone and serve sliced back with the bone, then top with salad.

• Finish with lemon and extra mustard.

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Celery & Avocado Tabouleh

Celery & Avocado Tabouleh

Recipe By Courtney Roulston

Ingredients

• 1 cup tri-coloured quinoa, rinsed

• 5 stalks of celery, finely diced, plus the pale inner leaves reserved to garnish

• ½ cup walnuts, chopped

• ½ cup roast almonds, chopped, plus extra to serve

• 1 long green chilli, finely diced

• 1/3 cup white sesame seeds, toasted

• 3 green spring onions, finely sliced

• 1 large avocado, diced

• ¼ bunch fresh dill

• ½ bunch coriander or flat leaf parsley, chopped 

Dressing

• 1 tbs tahini paste

• 4 tbs white wine vinegar

• ½ clove garlic, finely grated

• 1 tsp sumac

• 2 tbs maple syrup

• sea salt and pepper to taste

• 2-3 tbs Squeaky Gate extra virgin olive oil

Method

• Place the rinsed quinoa into a small pot with 1.5 cups water over a medium heat. Bring up to a simmer for 8-10 minutes, or until the water has been absorbed. Turn the heat down to very low, cover with a lid and leave to steam for 10 minutes, or until the quinoa is light and fluffy. Spread out onto a flat tray to cool completely.

• Place all of the tabouleh ingredients into a large mixing bowl along with the cooled quinoa.

• Whisk all of the dressing ingredients until smooth. Taste for balance of creamy, sour and sweet.

• Toss the dressing through the celery mixture and place into a serving bowl. Garnish with a few extra almonds before serving.

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