|120||g||Chopped Semi Sun Dried Tomatoes|
|30||g||Finely Chopped Thyme|
|20||g||Finely Chopped Parsley|
|50||g||Finely Chopped Shallots|
|Salt, Ground Pepper|
|For the Salad|
|For the Citrus Dressing|
|For the Tapenade|
|200||g||Pitted Kalamata Olives|
Quinoa slow cooked with sun dried tomatoes, Macroon mozzarella cheese, black olive tapenade, citrus dressing
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 METHOD:
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.
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.