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4 tbsp extra virgin olive oil 1 cup loose-packed fresh herbs i.e. parsley, mint and coriander; chopped 2 spring onions, finely chopped 1 persimmon, peeled and cut into thin wedges 3 tbsp pumpkin seeds, toasted Nicola Galloway Persimmon can be eaten raw like an apple; peeled first is my preference. And can also be used in baking, as you would apple or pear, or added to an autumn salad. Method In a saucepan, combine the quinoa, water and salt and cook until the quinoa is tender, about 15 minutes. Drain well in a sieve and tip into a shallow salad bowl to cool. Prepare the remaining ingredients. Dress the quinoa with the lemon juice and olive oil and check the taste, adding extra lemon if needed. Fold through the chopped herbs and spring onions. Scatter with the persimmon and toasted seeds and serve.

New zealand grownபுதியது ஜீலாந்து வளர்ந்த