This is a beautiful combination of seasonal produce and a Mediterranean diet and very popular in the restaurant as a vegetarian option, writes our chef and the hotel’s co-owner, John. The quinoa is very nutrient rich, the fresh vegetables provide a good percentage of your daily requirements and the natural sugars in the honey and figs are packed with energy.
For four servings
1ltr vegetable stock (use stock cube)
8-10 Strands of Saffron
4 figs quartered (english in season now) drizzled with a teaspoon of runny honey
4 clusters cherry tomatoes on the vine
1 medium courgette quartered and chopped
half of pepper red, green and yellow chopped into rough 2cm squares
1 small aubergine diced
1 bulb fennel quartered
1 packet of halloumi sliced.
Extra virgin olive oil
Chopped garden herbs
Bring the stock up to boil and add the saffron and then the quinoa. Simmer for approx. 20mins until the quinoa is tender and has soaked up the liquid. Season to taste.
Drizzle the courgette, pepper, fennel and aubergine lightly with the olive oil and herbs.
Heat a griddle pan on the cooker top and quickly toast the halloumi followed by the cherry tomatoes. Remove from the griddle and set aside. You will need to be quick toasting the halloumi. Add the partially roasted vegetables and sear until they have caramelised to a lovely golden brown.
Place the figs on a baking tray and toast under the grill for 5 minutes.
Arrange all the ingredients on the dinner plate and dress with a little more honey, olive oil and balsamic glaze.