Pepperberry And Cherry Flavour Pearls Product In Dish 300x300

Apple And Kale Salad With Pepperberry Cherry Flavour Pearls 300x300

Peninsula Larder Pepperberry and Cherry flavour Pearls – 50g

Name: Peninsula Larder Pepperberry and Cherry flavour Pearls - 50g
SKU: 46656
Availability: InStock

Pepperberry & Cherry Flavour Pearls add a stunning finish to your gourmet creations. With a slightly sweet burst and an almost earthy pepper bite. A delicious addition to all meats, seafood and vegetables dishes. Take your traditional Ploughmans platter to a new level. A vibrant garnish for canapes too. Perfect to add a gourmet touch to your vegan and gluten free entertaining.

$16.50

Categories: Mrs OIdbucks Featured, Carols Friends Tags: margarita, desserts, passionfruit, pasta, cocktails, Australian made, gourmet garnish, gourmet gift, Mrs Oldbucks Pantry - passionfruit flavour pearls

Description

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!.