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Tuesday, 6 December 2016

Davidstow® 18 Month Extra Mature cheddar, Kale, Red Onion, Pumpkin & Quinoa Winter Salad...


Davidstow® 18 Month Extra Mature cheddar, Kale, Red Onion, Pumpkin & Quinoa Winter Salad.


Sometimes it’s hard to find a salad for those colder winter months, but this recipe really hits the spot. Warming seasonal vegetables combined with a strong cheddar cheese is a match made in heaven, and the sweet dressing is incredibly simple to make but lifts the dish and warms the soul.


Ingredients:
  • 1 red onion, cut into quarters
  • 2 red chillies
  • 2 parsnips, peeled then cut into 4 pieces lengthways, remove the core
  • 100g curly kale (2/3 blanched, 1/3 friend – for texture) 
  • 20g pumpkin seeds (roasted) 
  • Pinch of linseeds 
  • 40g cooked quinoa black and white
  • 20g honey
  • 15g tarragon vinegar
  • 30g virgin olive oil
  •  Shaved Davidstow® 18 Month Extra Mature

Method: 

1. Preheat a deep fat fryer to 150°C.
2. Roasted vegetables: Wrap the red onions, chillis and parsnips all separately in tin foil parcels with a drizzle of olive oil, few sprigs of rosemary and salt. 
3. Place these onto a roasting tray and bake until soft. Be careful when unwrapping the tin foil parcels, as you wouldn’t want to burn yourself. 
4. Quinoa: Cook the white and black quinoa in separate saucepans of simmering salted water, until just cooked. Drain well and mix with a drizzle of olive oil. 
5. Curly kale: Wash the kale very well and drain. Then fry 1/3 of the kale in a hot frying pan with a drizzle of vegetable oil until crispy. Drain well on kitchen paper and season with fine salt. Take the other 2/3 of the kale and cook in boiling salted water for 2 minutes until tender. Drain well. 
6. Dressing: Mix the honey and tarragon vinegar together in a bowl and slowly whisk in the virgin olive oil. 
7. Now mix all the above ingredients together in a bowl and season with salt and black pepper. This is best served warm.


Recipe c/o Created by Lee Westcott for Davidstow®

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