Warm Winter Salad of Quinoa with Crispy Pancetta

Serves 4-6

  • 2 cups Brussels sprouts, trimmed and halved
  • 2 baby fennel bulbs, thinly sliced
  • 2 tablespoons olive oil
  • 1 cup quinoa
  • 1 apple, cored and thinly sliced
  • 1/4 cup almonds, chopped and toasted
  • 100g sliced pancetta
  • 1/4 cup pomegranate seeds
  • Maldon salt
  • ground black pepper

Dressing:

  • 1 tsp of Dijon mustard
  • 2 tbsp white balsamic vinegar
  • 1 tsp of pomegranate molasses, optional
  • 1 tbsp fresh lemon juice
  • 3 tbsp of olive oil
  • Maldon salt
  • black pepper 

1. Heat a little olive oil in a frying pan and add the Brussels sprouts and fennel bulbs. Season lightly with salt and pepper. Cook until golden all round, tossing occasionally. 

2. Add to large bowl with the sliced apples and toasted almonds. 

3. Cook the quinoa as per directions and mix in with the rest of the ingredients.

4. Fry the pancetta in a little oil until golden and crispy and add.

5. Whisk the dressing ingredients with a fork and pour over everything. Top with the pomegranate seeds and taste for seasoning.

Chardonnay complements this dish.

To shop from a selection of South Africa’s best wines, go to wineofthemonth.co.za

Recipe Diane Heierli • Photography C&D Heierli