Quinoa, Prosciutto, Bocconcini & Fig Salad with Herbs


275g quinoa, rinsed and drained
700ml water
20g fresh chives, finely chopped
20g mint, finely chopped
150g prosciutto, thinly sliced
200g bocconcini
8 fresh ripe figs
Extra mint, for garnish

1 tbsp Dijon mustard
1 tbsp honey
2 tbsp white or red wine vinegar
75ml extra virgin olive oil
Salt and freshly ground black pepper

Serves 6

Recipe kindly shared by Rena Patten



Prepare the quinoa:
Place the quinoa in a small saucepan with the water. Bring to the boil, reduce the heat, cover and simmer for 10 minutes until the quinoa is cooked and all the water is absorbed. Switch off the heat and leave to steam covered in the saucepan for about 10 minutes, then cool completely. Place quinoa into a large bowl and using a fork lightly toss through the chives and the mint.

Prepare the dressing:
Whisk together the mustard, honey, vinegar, olive oil, salt and pepper. Pour 2/3 of the dressing over the quinoa and mix through. Reserve the remainder of the dressing to use just before serving.

Final assembly:
When you are ready to serve, place the salad on a serving platter then loosely drape the prosciutto slices on top.

Tear the bocconcini in half and cut the figs into long quarters and arrange around and in the salad.

Sprinkle the top with some extra chopped mint and drizzle with the remaining dressing and an extra twist of freshly cracked pepper.

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