If you have been following our food blog for a while, you will know just how much we love our smoked salmon. We are so very fortunate to live in a region that produces some of New Zealands best salmon, so of course we are going to make the most of it! This salad is ideal at this time of year, and makes a delightful change from the hot stews and warm winter meals of late.
- 1 cup quinoa (Black if my favourite!)
- 2 cups of rocket
- 1 cup smoked salmon
- 200g halloumi cheese
- 1/2 cup olives – kalamata works best but green sicilian olives are great too
- olive oil
- 1 lemon
Cook the quinoa using a ratio of 2:1 water to quinoa in a pot. Bring to the boil and then turn the heat to low and simmer with a lid on for about 15-20 minutes (until the water has mostly evaporated). Leave to cool with lid on, and the quinoa will puff up.
In a large pan heat a little oil until hot and then add in slices of halloumi cheese. Fry until they are golden brown on each side. Remove from the pan and set aside. I like to drain them on paper towels to remove any access oil.
Mix all of the remaining ingredients together, sprinkle over a generous amount of extra virgin olive oil and lemon. Taste first, then add as much salt as needed – this recipe has a number of very salty ingredients – chances are that you will not need to add much or any at all. Crack over some pepper and serve.
A flavour sensation on a plate!
Wine Pairing – Bald Hills Central Otago Pinot Gris 2014
We have just bottled this Pinot Gris and it is simply divine! Crisp and refreshing – it is perfect match with the salty sweet salmon in this dish. While it’s not available to purchase yet… it will be in a couple of weeks time so keep en eye out in the Bald Hills Wine shop!