Name: Radicchio, warm quinoa, hot smoked salmon and vine tomato salad
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Boil
Ingredients: 200 g salmon hot smoked; 1 1/2 cup quinoa; 3 cup stock vegetable or chicken; 600 g vine tomatoes; olive oil for drizzling; 1 Tbs brown sugar; sea salt and freshly ground black pepper; 50 g hazelnuts toasted; 2 lettuce radicchio; fresh mint to serve; 1 garlic cloves, minced; 3 anchovy fillets finely chopped; 1/4 cup Buttermilk; 1/4 cup mayonnaise; lemon juice only; 10 g fresh parsley

Recipe Disclaimer

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Ingredients (16)

200 g	salmon — hot smoked
1 1/2 cup	quinoa
3 cup	stock — vegetable or chicken
600 g	vine tomatoes
	olive oil — for drizzling
1 Tbs	brown sugar
	sea salt and freshly ground black pepper
50 g	hazelnuts — toasted
2	lettuce — radicchio
	fresh mint — to serve

Creamy dressing:

1	garlic — cloves, minced
3	anchovy fillets — finely chopped
1/4 cup	Buttermilk
1/4 cup	mayonnaise
	lemon — juice only
10 g	fresh parsley

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Method:

Place salmon on a surface; gently shred. Place the quinoa in a medium-sized pot, add stock, bring to the boil and simmer for approx 20 minutes, or until all the liquid is absorbed.

Preheat the oven to 180ºC. Place tomatoes on a baking tray, drizzle with oil, scatter over sugar, season well, roast for 5 minutes, remove, set aside.

For dressing:
Place all ingredients in a blender, blitz for 1 minute. Season.

To serve:
Place quinoa on a platter, stir through salmon and chopped hazelnuts. Serve with radicchio, tomatoes and mint and drizzle over dressing.

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