This dressing is one I use all the time, with the orange and spices pairing well with any grain salad.
Serves: 6-8
INGREDIENTS
4 medium carrots, cut into rough chunks
1 large fennel bulb, cut into wedges, fronds reserved
2 tablespoons olive oil
1 tablespoon Moroccan spice blend (ras el hanout)
2 cups cooked quinoa (this is 1 cup raw)
12 large pitted green olives
3 spring onions, thinly sliced
small handful coriander
1 avocado, sliced
½ cup sliced almonds, toasted
½ cup pomegranate seeds
Dressing
½ cup olive oil
¼ cup white wine vinegar
finely grated zest 1 orange
1/3 cup fresh orange juice
2 teaspoons honey
2 cloves garlic, crushed
¼ teaspoon each ground cinnamon and allspice
sea salt and ground pepper
METHOD
Preheat oven to 180°C fan bake.
Place the carrots and fennel in a shallow roasting dish and toss with the oil and spice blend. Sprinkle with salt and roast for about 20 minutes until golden and just tender. Cool.
Dressing: Whisk all the ingredients together in a bowl and season generously.
Put the quinoa, olives and spring onions in a large bowl and stir through ½ cup of the dressing. Chop the coriander and reserved fennel fronds together and add to the quinoa along with the carrots and fennel, scraping in any oil left in the roasting dish. Add the avocado and half each of the almonds and pomegranate seeds. Gently mix everything together.
To serve: Transfer the salad to a serving bowl and top with the remaining almonds and pomegranate seeds. Serve the remaining dressing separately.
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Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!