RECIPE | Pickled tomato & quinoa salad

Serves: 6

Difficulty: Easy, 30 minutes plus extra for chilling

Ingredients:

125ml (½ cup) olive oil

5ml (1 tsp) fennel seeds

2 garlic cloves, minced

15ml (1 tbsp) mustard seeds

5ml (1 tsp) pickling spice

250ml (1 cup) apple cider vinegar

125ml (½ cup) water

45ml (3 tbsp) sugar

800g-1kg assorted tomatoes, thickly sliced

Coarse salt

Fresh herbs of your choice

85g (½ cup) quinoa, cooked according to package instructions 

Method:

1. Heat the oil in a small saucepan over moderate heat and fry the fennel seeds and garlic until fragrant, about 3 minutes. Set aside.

2. In a separate saucepan, combine the mustard seeds, pickling spice, vinegar, water and sugar. Stir over moderate heat until the sugar has dissolved.

3. Combine the contents of the 2 saucepans and allow to cool.

4. Layer the tomato slices in sterilised jars. Add salt and fresh herbs of choice, then pour over the pickling liquid, seal and refrigerate until ready to use.

5. To serve, mix some of the pickled tomatoes with the cooked quinoa and spoon on to a platter.