Tomato and Peaches Salad w/ Crispy Quinoa & Lemony Ricotta
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Ingredients
- 1 bunch tarragon
- 1 handful of basil
- 1/2 head of fresh parsley
- 1 1/4 cups of avocado oil (I used @westbourne!)
- One cup of quinoa, cooked in 2 cups of water.
- 1/2 cup raw pumpkin seeds
- 1/2 cup raw sunflower seeds
- 1 1/3 cup of extra virgin olive oil
- Salt to taste
- 1 1/2 cups of ricotta
- 1/2 lemon squeezed, plus more to finish
- Pinch of salt
- 3 tomatoes, roughly chopped
- 2 peaches, roughly chopped
- 1/2 Preserved lemon rind, finely sliced
- healthy pinch of sea salt
Herb Oil:
Crispy Seedy Quinoa:
Lemony ricotta:
Assemble:
Directions
Herb Oil:
Bring a pot of water to boil and blanch the herbs for a couple seconds, place in a bowl of ice water and squeeze out the liquid and pat dry. Put into a blender with avo oil and blend well. Pour into a cheesecloth lined strainer and let drip slowly. place on the side.
Crispy Seedy Quinoa:
in a pot, add the quinoa with the water and bring to a boil. Turn down the heat and let cook covered for 15 min. Once cooked, pour onto a sheet tray and let cool. Preheat the oven to 350 degrees. Drizzle olive oil on top and add the pumpkin seeds, sunflower seeds and season well with salt. Bake quinoa for 30-35 minutes until toasty and remove to let cool and crisp up.
Lemony ricotta:
Mix the ricotta with the lemon and season with salt.
Assemble:
Schmear ricotta on a wide plate, scatter over the tomatoes, peaches, herb oil, quinoa, preserved lemon and season well with sea salt. Finish with more herb oil and another squeeze of lemon juice and enjoy!