Chef Izu Ani's Quinoa Salad | La Serre

• Serves: 4

Ingredients:

280g quinoa
2 whole clementines (segmented*)
A tablespoon of dried cranberries
1 spring onion (chopped)
2 tablespoons of roasted hazelnuts (halved)
1 red and 1 green chilli (julienne*)
A handful of Chives (chopped)
2 tablespoons of pickled carrots (chopped)
Cherry tomatoes (cut in half and burnt with blow torch)
5g of rocket leaves
Radish to garnish (sliced, then soaked in ice water)

For the clementine dressing
50g clementine concentrate
50g clementine (puréed)
100g balsamic (homemade if desired)
4g salt
100g olive oil

Method:

Boil water in a pan, once it is boiling, add the quinoa and cook for 13 minutes over a high heat. After 13 minutes remove from heat and strain, then season with a pinch of salt and put into the fridge.

To prepare the clementine dressing, add all ingredients into a bowl and stir thoroughly.

Next, take a large mixing bowl and put the cooled quinoa into it. Then add the clementine dressing and all other ingredients and combine. Distribute into 4 bowls and add a few radish slices and drizzle with olive oil. Serve immediately.