AT A GLANCE
"My wife recently celebrated her birthday at Magill Estate, and
she keeps raving about the goat's curd salad. I would get massive
brownie points if I made it for her at home."
Damien Leonard, Adelaide, SA
REQUEST A RECIPE
To request a recipe, email firstname.lastname@example.org or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.
|01||Bring 2 saucepans of salted water to the boil. Add quinoa to one pan, reduce heat to medium and simmer until tender (8-10 minutes). Drain well in a sieve, reserving cooking water, and set aside to cool. Add lentils to second pan, reduce heat to medium and simmer until tender (15-20 minutes). Drain, spread over a tray and set aside to cool.|
|02||Return reserved cooking water to pan, bring to the boil and blanch asparagus until bright green and just cooked (40-50 seconds), and refresh in iced water. Repeat with sugar snap peas (20-30 seconds), then drain, refresh in iced water and set aside.|
|03||Combine lentils, quinoa, asparagus, sugar snaps, grapefruit, herbs, za’atar and oil in a bowl to combine and season to taste. Spoon goat’s curd onto a serving plate, top with salad, scatter with extra herbs, drizzle with extra oil and serve.|
Note Emma McCaskill and Scott Huggins, the chefs at Magill Estate Restaurant, use Woodside goat's curd, which is available from select delicatessens and cheese shops.