Ingredients
for salad:
- quinoa 1 pack
- zucchini, sliced .75 cm thick and grilled 250 g
- sundried tomato, juliienne 100 g
- mint, chiffonade 5 g
- maldon salt dash
- black pepper dash
- lemon juice 100 ml
- orange juice 100 ml
- dijon mustard 15 ml
- chili flake dash
- olive oil 100 ml
- salt, maldon dash
- black pepper ground dash
Instructions
Recipe by Vinny Lauria (Group Executive Chef, Posto Pubblico, Linguini Fini, & Stone Nullah Tavern)
For citronette:
- add orange juice, lemon juice, mustard and chili flake to mixing bowl and whisk until smooth
- add in salt and pepper and olive oil and whisk until partially incorperated
for salad:
- in mixing bowl add quinoa, sundried tomatoes, zucchini and mint and season with salt and pepper
- toss gently together breaking up quinoa (order here)
- drizzle with vinaigrette and serve
