This dressing is one I use all the time, with the orange and spices pairing well with any grain salad.
Serves: 6-8
INGREDIENTS
4 medium carrots, cut into rough chunks
1 large fennel bulb, cut into wedges, fronds reserved
2 tablespoons olive oil
1 tablespoon Moroccan spice blend (ras el hanout)
2 cups cooked quinoa (this is 1 cup raw)
12 large pitted green olives
3 spring onions, thinly sliced
small handful coriander
1 avocado, sliced
½ cup sliced almonds, toasted
½ cup pomegranate seeds
Dressing
½ cup olive oil
¼ cup white wine vinegar
finely grated zest 1 orange
1/3 cup fresh orange juice
2 teaspoons honey
2 cloves garlic, crushed
¼ teaspoon each ground cinnamon and allspice
sea salt and ground pepper
METHOD
Preheat oven to 180°C fan bake.
Place the carrots and fennel in a shallow roasting dish and toss with the oil and spice blend. Sprinkle with salt and roast for about 20 minutes until golden and just tender. Cool.
Dressing: Whisk all the ingredients together in a bowl and season generously.
Put the quinoa, olives and spring onions in a large bowl and stir through ½ cup of the dressing. Chop the coriander and reserved fennel fronds together and add to the quinoa along with the carrots and fennel, scraping in any oil left in the roasting dish. Add the avocado and half each of the almonds and pomegranate seeds. Gently mix everything together.
To serve: Transfer the salad to a serving bowl and top with the remaining almonds and pomegranate seeds. Serve the remaining dressing separately.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.