In this Lucas Hollweg recipe, quinoa plays the role filled by bulgur wheat in a traditional tabbouleh. The cherries add juiciness and the goat’s cheese a creamy tang. Cherries take a while to stone, but it's worth it!
Angela Hartnett cooked this recipe for Nick Grimshaw and guest Clara Amfo on episode 16, season 3 of Dish, the Waitrose podcast. It was served alongside sourdough toast, spread with a dollop of creamy goat's cheese and confit garlic, and paired with Alaina Rosé Laurent Miquel. Dessert was this honey & pistachio filo cheesecake, prepared by Nick.
Discover all recipes prepared by Angela Hartnett on seasons 1-3 of the Dish podcast. Dish is available on Apple Podcasts, Spotify or wherever you get your podcasts.
- CourseMain meal
- Prepare30 mins
- Cook20 mins
- Total time50 mins
Put the quinoa in a saucepan with 450ml water, bring to the boil, then simmer for 15-20 minutes until cooked and the water has been absorbed. Remove from the heat and stir in the spices with 2 tbsp olive oil; season. Set aside and leave to cool.
Once cool, stir in the lemon juice, most of the cherries, the chopped herbs and the salad onions; season. Transfer to a large platter and dot with the goat’s cheese and remaining cherries. Drizzle with the remaining 2 tbsp olive oil and scatter with the lemon zest and reserved herbs.
And to drink...
Alaina Rosé Laurent Miquel, a fresh and delicate pink rosé with subtle fruit flavours.