Quinoa, Fennel and Pomegranate Salad by Kate Gibbs

INGREDIENTS :

• ¾ cup white quinoa, rinsed, drained
• 1 bunch broccolini, cut in thirds
• 1/3 cup thick Greek-style yoghurt
• 2 tsp lemon juice
• ½ garlic clove, crushed
• 1 ½ tbs tahini
• 1/3 cup pomegranate seeds
• 1/4 cup almonds, toasted
• 1/2 fennel, thinly sliced across ways

Vinaigrette

• 1 tbs Champagne vinegar or white wine vinegar
• 1 tbs lemon juice
• 1 tbs Dijon mustard
• 1/3 cup grapeseed oil

METHOD :

1. Place quinoa in a saucepan with 1 ¼ cups (310ml) cold salted water. Bring to the boil over high heat, then reduce heat to low. Cover and simmer for 10-15 minutes until liquid has been absorbed. Let sit 5 minutes, then fluff with a fork.
2. Bring a small saucepan of water to the boil. Blanch broccolini for 3-4 minutes until just soft. Drain and refresh in iced water.
3. For vinaigrette, whisk all the ingredients in a bowl, then season and set aside.
4. To make a tahini yoghurt, combine yoghurt, lemon juice, garlic and tahini in a bowl, season and set aside.
5. Combine the quinoa, half the pomegranate seeds, almonds, broccoli, fennel and 2 tablespoons vinaigrette in a bowl and season well.
6. Dollop yoghurt evenly in the middle of four plates and spread a little to create salad base. Divide quinoa salad among plates then scatter over remaining pomegranate seeds and dress with remaining vinaigrette.