Taste this gorgeous recipe for yourself! Matt Stone will be demonstrating this dish at LifeStyle FOOD Chef’s Table at the Good Food and Wine Show in Brisbane from the 8 - 10 November.
In a small pan place the sugar, water, vinegar, and bay leaves. Bring to the boil and reduce slightly. Peel the lemon rind with a vegetable peeler then finely slice. Add to the warm pickle mix and leave to cool.
Sprinkle quiona into a medium sized pot of boiling water. Cook for 7-10 mins until just tender, drain well.
Wash and randomly chop the radish.
Peel and dice the avocado.
Mix all ingredients baring the herbs well whist mixing.
Stain the pickled lemons and add.
Season and dress with a good olive oil.
Nutritional analysis per serving (8 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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