Name: Mixed quinoa and tomato salad
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 4
Ingredients: 1 kilogram ripe round tomatoes, cut into eighths; 1 tablespoon sea salt flakes; 1 bunch fresh tarragon; 1/2 cup (125ml) extra virgin olive oil; 2 tablespoon balsamic vinegar; 1/2 cup mixed quinoa; 1 medium (120g) zucchini, sliced thinly on the diagonal; 1 (130g) lebanese cucumber, diced; 100 gram wild rocket; 4 soft-boiled eggs, peeled, halved, to serve

Ingredients

1 kilogram ripe round tomatoes, cut into eighths

1 tablespoon sea salt flakes

1 bunch fresh tarragon

1/2 cup (125ml) extra virgin olive oil

2 tablespoon balsamic vinegar

1/2 cup mixed quinoa

1 medium (120g) zucchini, sliced thinly on the diagonal

1 (130g) lebanese cucumber, diced

100 gram wild rocket

4 soft-boiled eggs, peeled, halved, to serve

Method

1.Preheat oven to 180°C (160°C fan-forced).

2.Put the tomato into a medium baking dish and season with the salt. Add several sprigs of the tarragon, oil and vinegar. Cover with foil and cook in the oven for 1 hour.

3.Meanwhile, place the quinoa in a small saucepan with 1 cup (250ml) of water; bring to the boil. Cover, reduce to a simmer and cook for 10 minutes or until tender. Remove from the heat, keep the saucepan covered and allow the grains to gently steam for another 4-5 minutes. Transfer to a wide bowl and allow to cool.

4.Remove tomato from the oven. Set aside to cool. When cool, season to taste with salt and freshly ground black pepper.

5.Put the quinoa into a large bowl with the zucchini, cucumber and rocket. Spoon over the soft tomato and gently fold to combine. Spoon into four bowls and top with the boiled eggs and a scatter of tarragon leaves. Drizzle with any remaining tomato juices.

Not suitable to freeze or microwave.
Note

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Ingredients

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