Creating Wines of Distinction

Quinoa, Grilled Artichoke and Roasted Sweet Potato Salad with Nasturtium and Fresh Pomegranates

To be paired with Creation Sauvignon Blanc Semillon

Quinoa, Grilled Artichoke and Roasted Sweet Potato Salad with Nasturtium and Fresh Pomegranates

Five portions

Ingredients

Quinoa

  • 1/2 cup dry 1uinoa
  • 1 cup water

Roasted sweet potato

  • 1 large sweet potato
  • 10 ml olive oil
  • 5 g chopped rosemary
  • salt

Grilled artichoke

  • 400 g artichoke hearts

Garnish

  • pomegranates
  • nasturtium flower
  • nasturtium leaf

Methods

Quinoa

  1. Boil these two ingredients together over a moderate heat till quinoa is soft and the water is evaporated.

Roasted sweet potato

  1. Using a melon baller, cut balls from the sweet potato.
  2. In a bowl, mix the sweet potato, olive oil, salt and rosemary.
  3. Pour it out onto a baking tray and roast at 195 °C for about 10–15 min.

Grilled artichoke

  1. We use ready-to-use tinned artichokes (cut into quarters length-ways).
  2. In a hot pan with vegetable oil, grill the artichokes till they have grill marks all over.
  3. Sprinkle with salt, chopped thyme and rosemary just before removing it from the heat.
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