Quinori has been a recent revelation. It is a mixture of white and red quinoa, shards of raw chickpeas and brown rice. I have created a herby sunflower seed pesto to go with it.
I love combining ingredients that come from the same family – hence the raw Jerusalem artichoke slivers, that come from the sunflower family and are also called sunchokes, sunroots and earth apples. They have a delectable truffle flavour when cooked, and a fresh earthiness when eaten raw.
100ml avocado oil
40g sunflower seeds, toasted
1 garlic clove, finely grated
2 tbsp rapeseed oil
1/2 lemon, **juice only**
100g Jerusalem artichokes, scrubbed and shaved on a mandolin (they oxidise, so toss in lemon juice immediately)
100g chestnut mushrooms, thinly sliced
100g celery, thinly sliced
1. Cook the quinori in boiling salted water 10 minutes, then drain and set aside.
2. To make the pesto, blitz the sunflower seeds with the herbs, reserving a few chervil leaves for garnish. Add grind of Himalayan salt, some pepper and garlic in a food processor. Then slowly start feeding the avocado oil until the pesto is smooth. Add lemon juice to taste and set aside.
3. Put some of the pesto through the warm quinori and serve with the artichoke, celery and mushroom slivers scattered on top.