Peninsula Larder Pepperberry and Cherry flavour Pearls – 50g
$16.50
Out of stock
10 pearls recommended per serve.
50g jar
Contains more than 160 pearls per jar.
Vegan, Gluten & Dairy free
Apple and Kale Salad with Pepperberry & Cherry Flavour Pearls
What you’ll need
- Quinoa – we used Tri-colour, 1/2 cup uncooked will yield 1.5 cups cooked
- Apples – we used 2 Royal Galas as they looked the nicest on the day
- Kale – bunch, washed well please
- Pepita/Pumpkin Seeds – a couple of tablespoons
- Extra Virgin Olive Oil (or your favourite dressing – Mrs Oldbucks Honey Mustard Dressing is a good one to try)
- Sea Salt & Pepper
- Pepperberry and Cherry Flavour Pearls
To do
Rinse your uncooked Quinoa well with cold water – this is to remove bitterness, trust me you don’t want to forget this step! Pop it into a saucepan with plenty of extra water – it will absorb 3 times its volume of liquid. So 1/2 cup Quinoa to 3 cups water. Bring to the boil and cook for 10 – 15 minutes. Drain and rinse with cold water. I just pop mine in a sieve to do this.
I cooked the Kale – raw is also great if you prefer, go for the smaller/younger leaves as it can be a little tough. To cook firstly you need to remove the leaves from the woody stem.
2 easy cooking options 1. blanch quickly in a pot of boiling salted water – refresh in cold water after. 2. put the leaves in a Microwave safe bowl with a little water a sprinkle of salt and zap for a minute or so until wilted – refresh in cold water. I tend to blanch for larger volumes and Microwave if less. It’s up to you, the result will be pretty similar.
To toast the Pepitas just pop them in a fry pan with a little Olive Oil and gently cook until they get a little colour. I like to add a little salt while I’m cooking them too. Drain them well in a sieve with a little paper towel. You should cook more than you think you’ll use too, I guarantee that you will start nibbling on them!
*all of the items above can be prepared a day in advance if you wish to plan ahead
To serve
You will need to slice your Apple. I just sliced each ‘cheek’ off and thinly sliced them. I like to dress and season my Quinoa and the Kale separately. This makes it easier to make it look pretty in the bowl too.
Simply arrange the cooked and dressed Quinoa, Kale and Apple slices in your bowl. Sprinkle the toasted Pepitas on top and lastly add a few spoons of Pepperberry and Cherry flavour Pearls!
Delicious!.
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