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
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|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.