Quinoa with Smoked Salmon, Chicory, and Sweet Roasted Tomatoes

01Method

1. 1

   Tear the smoked salmon into bite-sized pieces. In a medium saucepan, combine the quinoa with the stock, bring to a boil, then simmer for about 20 minutes until all the liquid has been absorbed.

2. 2

   Preheat the oven to 180 °C. Spread the tomatoes on a baking sheet, drizzle with olive oil, sprinkle with sugar, and season with salt and pepper. Roast for about 5 minutes, then set aside.

3. 3

   Dressing: Put all the dressing ingredients into a blender and blitz for about 1 minute until smooth. Taste and adjust the seasoning.

4. 4

   To serve: Divide the cooked quinoa between plates and stir in the salmon and chopped hazelnuts. Top with the chicory leaves and roasted tomatoes, then spoon over plenty of the dressing.