Summer catches meets its perfect match.
RECIPE: Pickled Carrot Salad, Quinoa, Walnuts, Fetta and Pomegranate
125ml chardonnay vinegar
1 cinnamon quill
1 star anise
2 big carrots, cut into juliennes
100g walnuts, roasted
200g Persian fetta
salt and pepper
1 pomegranate, seeds removed
mint and coriander for garnish
In a pot bring the vinegar, water and sugar to the boil with the cinnamon quill and star anise included for flavouring. Allow the pickling liquid to cool for 15 minutes then pour over the carrots and place into the fridge until cold. For the quinoa place a pot on the stove with a little olive oil and toast the quinoa for 1 minute stirring constantly. Add the water to the pot, bring to the boil, cover and allow to simmer for 12 minutes or until the water has evaporated. Stir quinoa, drain and place on to absorbent paper to cool in the refrigerator. To roast walnuts place in a 160C oven for 5 minutes.
Drain carrots and reserve the pickling liquid. In a large stainless-steel bowl mix the carrots, quinoa, walnuts and fetta and put this into a serving bowl. Drizzle with a little of the pickling liquid, the pomegranate seeds and a sprinkle of the mint and coriander.
Tip: To remove the seeds from your pomegranate, cut in half, twist open and hold in your palm with the seeds facing toward it. Hit the top of the shell with a wooden spoon and the seeds will fall into your palm.