Quinoa, EVOO and Charred Capsicum Salad with Toasted Seeds

RECIPE BY SARAH GLOVER • PHOTOGRAPHY BY LUISA BRIMBLE

 

INGREDIENTS

2 capsicums (any colour you like) 

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1/2 cup mixed sunflower seeds, pumpkin seeds and pepitas

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2 cups cooked red quinoa
2 tablespoons Red Island Extra Virgin Olive Oil 
juice of 1 lemon
200 g goat’s feta
handful of roughly chopped dill and flat-leaf parsley
salt and freshly ground black pepper

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Equipment:
PORTABLE CHARCOAL BBQ GRILL
Medium cast-iron frying pan

method

Light your fire and let it burn down until you obtain a medium heat.  Place the capsicums directly on the coals – you want them to burn so the skin comes away from the flesh and they get a nice smoky flavour. When they are good and charred, remove them from the fire and let them cool completely, then peel off the skin and discard it, along with the seeds. Chop the flesh or simply tear with your hands – it’s that easy. 

While the capsicums are cooling, tip the mixed seeds into a medium frying pan and toast them just until they are lightly golden – not black! 

Place the quinoa, olive oil, lemon juice and capsicum in a bowl and toss to combine. Arrange the goat’s feta over the top, and sprinkle over the seed mix and green herbs. Season to taste and eat just as it is or add some protein (such as this lamb loin with herb dressing). YUM.

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FEEDs 3

 
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