Red quinoa risotto with pickled cherry tomatoes and grilled haloumi

Servings: 4 people
Author: Steve Paris
Print Recipe

Ingredients

Pickled cherry tomatoes

  • 3/4 cup apple cider vinegar
  • 3/4 cup water
  • 4 tsp sea salt
  • 2 tsp raw sugar
  • 1 10 cm strip of lemon or lime peel use a vegetable peeler
  • 350 g cherry or grape tomatoes
  • 1/4 cup dill coarsely chopped
  • 4 cloves garlic peeled and finely diced
  • 1/2 tsp crushed red chilli

Red quinoa risotto

  • 2 red peppers aka capsicums
  • 1 Tbsp olive oil
  • 1 cup red quinoa
  • 3 cups vegetable stock
  • 1/2 tsp salt
  • 1 onion
  • 4 cloves garlic
  • 20 g butter
  • 1/2 cup red wine
  • 1/2 cup parmesan finely grated

Grilled Haloumi

  • 250 g haloumi cheese

Instructions

Pickled cherry tomatoes

  • Pour the vinegar and water into a saucepan and add the salt, sugar, and lemon peel.
  • Bring to a simmer and simmer until the sugar and salt have dissolved. Remove from heat and let cool for 20 minutes.
  • Pierce each tomato with a bbq skewer length-wise and width-wise.
  • Toss tomatoes, dill, garlic, and crushed red chilli in a bowl large enough for the tomatoes and pickling liquid.
  • Add the pickling liquid to the tomatoes, cover and let stand at room temperature for 4 to 8 hours.

Red quinoa risotto

  • Preheat the oven to 180 degC.
  • Halve, trim, and rinse the red peppers and smear with olive oil. Sprinkle with a pinch of salt.
  • Roast the red peppers on a baking tray for 45 minutes.
  • Allow to cool a little and remove any burnt or loose skin.
  • Use a food processor to blend the red peppers into a paste.
  • Finely dice the onion and the garlic. In a high sided fry pan or wok, sauté in 10g butter over a medium heat until transparent.
  • Add the quinoa and stir fry until the quinoa becomes fragrant and nutty, about 5 minutes.
  • Add the red wine to deglaze. Stir until the wine has been absorbed.
  • Add half a cup of the vegetable stock and 1/2 tsp salt and stir.
  • When the stock has been absorbed, add another half cup of stock and stir.
  • Repeat until the quinoa is al dente.
  • Stir in the red pepper paste and parmesan and adjust seasoning if necessary.

Grilled Haloumi

  • Cut the haloumi into roughly 10x10x50mm pieces.
  • Lay on baking paper on a baking tray and grill/broil in the oven.
  • Once the top side is turning golden, turn over and do the next side, until all 4 sides are golden.

Plating

  • Spoon some risotto on to a plate. Top with pickled tomatoes and grilled halloumi.
  • Drizzle with some truffle infused honey. Or truffle infused olive oil. Or just a good olive oil.