Photo: Béa Peltre

Serves 4

Ingredients

Salad:

• 1 1/3 cups black quinoa
• 1 kaffir lime leaf
• 2 large pink grapefruit, peeled, white membranes remove and sliced
• 2 small avocados, peeled and sliced
• 1 fennel bulb, cored and finely sliced with a sharp knife, or a mandoline
• 12 pink radishes, finely sliced with a sharp knife, or a mandoline
• 4 ounces feta cheese, crumbled
• Chopped parsley, to serve

Dressing:

• Sea salt and pepper
• Juice of 3 small limes
• 3/4 tsp. ginger, peeled and finely minced
• 6 Tbsp. olive oil
• 3 Tbsp. heavy cream

Directions

Rinse the quinoa and cook it with a kaffir lime leaf, covered, in 2 2/3 cups salted water. When the water is absorbed, stop the heat and let rest for 5 minutes. Fluff with a fork and transfer to a bowl, discarding the kaffir lime leaf, to leave to cool.

In the meantime, in a large bowl, combine the slices of grapefruit, avocado, fennel, and radish and toss gently.

Make the dressing by adding ingredients in this order: salt, pepper, lime juice, ginger, olive oil. Emulsify with a small whisk and finish with the heavy cream; keep aside.

Add the quinoa with the feta and parsley to the vegetables and fruit. Toss gently with the dressing and serve.

More Delicious Dinners

• Spicy Chicken Thighs with Cucumber Avocado Salsa
• Cheesy Chicken and Rice Skillet Dinner with Bacon
• Chickpeas with Leeks and Lemon