Ingredients

To serve 4

• 500ml Water/Vegetable Stock
• 240g Uncooked Quinoa
• 120g Chopped Semi Sun Dried Tomatoes
• 30g Finely Chopped Thyme
• 20g Finely Chopped Parsley
• 50g Finely Chopped Shallots
• 50ml Olive Oil
• Salt
• Ground Pepper

For the Salad

• 3each Buffalo Mozzarella
• 200g Amaranth Cress

For the Citrus Dressing

• 1each Pink Grapefruit
• 100ml Olive Oil
• 100ml Vegetable Oil
• 1 tsp Dijon Mustard
• 1 each Lemon Juiced

For the Tapenade

• 200g Pitted Kalamata Olives
• 100ml Olive Oil
• 1 each Garlic Clove
• 20g Chopped Parsely

Method

Quinoa
Combine the stock, tomatoes, thyme, shallots and a little salt in a pot and bring to the boil. Cover, reduce the heat and simmer for 20 minutes or until all the liquid has been absorbed. Remove from the heat and mix well. Now add the olive oil and parsley and allow to cool.

Citrus Dressing

Begin by segmenting the grapefruit, Roughly chop the segments and set them aside.
In a mixing bowl, squeeze the remaining juice from the grapefruit add the juice from the lemon and the Dijon, mix well with a whisk. While continuing to whisk slowly add the olive oil followed by the vegetable oil and the seasoning. Now stir in the chopped segments you had set aside.

Tapenade

In a food mixer combine the garlic, olives, olive oil and parsley. Blend in the food mixer until smooth.

Assembling the Salad

In a mixing bowl add the quinoa and half of the amaranth cress along with a few tablespoons of the dressing. Gently stir until combined. Use a mold (maybe a square shape) the keep the quinoa in place at one side of the plate but don’t compact it too tightly in the mold. Pull the mozzarella apart roughly with your hands and place about ¾ of a ball on top of each molded quinoa. Now top that with a little more amaranth. Run a line of the tapenade down the opposite side of the plate. Drizzle a little more of the citrus dressing around, ensuring you get a few pieces of grapefruit to help with the presentation.

Enjoy!