Tuesday, September 24, 2013
Risoni orange & pistachios salad served with grilled quail & baby beetroots
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Author by
ADAM SWANSON
Ingredients
500g San Remo Risoni
2 tbspn dried oregano
1 tbspn garlic, chopped
1 tbspn sumac
2 tbspn olive oil
4 quails, cleaned and cut in half
8 baby beetroots, leaves removed
leaving a short stem attached to the beetroot
Zest and juice of 2 oranges
5 tbspn olive oil
1 lemon, halved
¼ cup pistachios, roughly chopped
1 bunch watercress leaves picked
200g Persian fetta
salt and pepper
3 tbspn white balsamic
Method
Cook pasta as per packet directions. Once cooked, refresh pasta under cold running water, drain and toss pasta with a little olive oil and set aside.
To make the marinade, combine the oregano, garlic, sumac and olive oil in a large bowl, add the prepared quails and marinate for 2 hours.
Place beetroots into a saucepan and cover with water. Bring to the boil and cook beets until tender. Once cooked, drain and remove skins.
Whilst beetroots are hot, cut into quarters and place into a bowl along with orange juice, (reserve the zest) and 2 tbspn of the olive oil.
Cover with glad wrap and stand for 10 minutes.
In a griddle pan or a char plate on a bbq, heat to medium heat and grill quails 5 minutes on either side or until cooked.
When the quail is cooked squeeze the lemon juice over quails and turn off heat and cover.
Salad Method
Take the bowl with beets and add risoni, orange zest, pistachios,
watercress leaves and crumbled fetta.
Season with salt and pepper.
In a small bowl mix together balsamic and remaining olive oil (3 tbpsn)
Pour over salad and mix softly.
Evenly distribute salad over 4 plates and finish by placing quails on top.
Author by
ADAM SWANSON
Photography: Jacqui Way
Food Styling: Chris Stephan
Food Preparation: Belinda Hanson-Kenny
www.sanremo.com.au
This post was written by: Franklin Manuel
Franklin Manuel is a professional blogger, web designer and front end web developer. Follow him on Twitter
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