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Quinoa & Roast Vegetable Salad

with goat’s cheese

Serves 6

Preparation 15 minutes

cooking time 30 MINUTES

Recipe Andy Harris
Food Styling Hannah Meppem
Wine Matches Peter Bourne
Photography William Meppem
Styling Sabine Schmitz


2 yellow capsicum, deseeded and sliced
250g cherry tomatoes
8 baby zucchini, halved lengthways
2 red onions, peeled and thickly sliced
8 long baby eggplant, halved
4 thyme sprigs
4 tbsp olive oil
250g quinoa
1 tin chickpeas, drained
20 black olives, stoned
small handful flat-leaf parsley, chopped
6 tbsp pesto

TO SERVE: 150g goat’s cheese


1 Pre-heat oven to 200°C.

2Place capsicum, tomatoes, zucchini, onion and eggplant in a bowl and season generously. Add thyme and half the olive oil. Mix well and transfer to a roasting tray. Bake in the oven for 30 minutes until beginning to golden.

3Meanwhile, cook quinoa according to packet instructions. Transfer to a large serving bowl or platter. Add chickpeas, olives and parsley and combine well.

4Place roasting juices in another bowl, add pesto and remaining olive oil, mix well then pour over quinoa and roasted vegetables. Serve with goat’s cheese.

Wine Match

2018 Hugel Gentil, Alsace, France, A$30

While the protein in this salad comes from the quinoa, it’s the roasted vegetables that truly define the flavours. A rosé would be an easy choice, but an interesting alternative is a classic Alsace Gentil white blend. The Hugel incarnation combines gewürztraminer, pinot gris, riesling, muscat d’Alsace and sylvaner, an amalgam that’s as much about its perfume and texture as its flavours; the latter are of fresh lychee, poached Bosc pear and old-school musk sticks. Any perception of sweetness is cut by the wine’s crisp minerally acidity. The accompanying earthy goat’s cheese interplays nicely with the savoury overtones of the Hugel Gentil.