I enjoyed every mere morsel on this plate. When i eat amazing fresh food like this i realise just why i love food so much!




Quinoa and Grape Salad with Roasted Garlic
Adapted from Sunday Suppers

Serves 4 – 6 as a side

1 head of garlic
3 cups seedless red grapes (some whole & some on vine)
½ cup fresh mint
100gms sheeps milk feta crumbled
2 Tbs extra virgin olive oil
1 Tbs red wine vinegar
2 cups rocket or other your choice of salad leaves
salt and pepper to season

1 cup of cooked quinoa (to prepare see below)

Preheat the oven to 225 degrees celcius.
Slice the top of the garlic and spray/brush with olive oil
Place on baking sheet and roast until soft (approximately 20 – 30mins)
When done reduce the heat of the oven to 140 degrees celcius and arrange grapes on a baking sheet in a single layer
Bake until about half their size (about an hour and half)
Cool and begin to prepare the quinoa.

Quinoa:

Rinse ½ cup uncooked quinoa under the tap for 30 seconds
Bring 3/4 cup water to the boil
Add the rinsed quinoa to the boiling water
Reduce to a simmer and place the lid on the saucepan
Cook down for 10 - 12 mins or until water is absorbed and quinoa is fluffy
Turn the heat off and remove from the stovetop
Leave the lid in place until ready to use.

To assemble the salad:

Combine the quinoa, olive oil, vinegar, feta, smashed garlic cloves, mint leaves, loose grapes and rocket
Toss to combine and season to taste
Top salad with whole grapes on vine and serve