Yesterday morning, Aaron and I woke early to have breakfast with my beautiful mother at Perth City Farm. The day was cool and fresh, slightly overcast; a welcome change from the blistering temperatures of summer.
We chatted and laughed, feasting on free-range eggs, organic sourdough, grilled tomatoes and lemony smashed avocado in the dappled shade. Between sips of coffee, we sampled spinach from the farm’s own garden before discussing family foibles, travel plans and (mostly) the 2014 Western Australian Senate (re)election.
Before leaving the farm, Aaron and my mother perused the Farm’s art exhibition while I chatted to some friendly Armenian growers at the Organic Market. I left with an armload of fresh produce including Armenian cucumbers, fresh zucchini, homegrown kale and tri-colour capsicums from their bio-dynamic garden.
That afternoon, I snacked on torn bread and babaghanouj (made with their organic aubergines and home-pressed olive oil) whilst making the grilled vegetable salad below. My mother stayed for some quality mother-daughter time; we drank tea, laughed, took photographs and reminisced about old times.
That evening, the sky grew dark and cold. Aaron and I had a picnic in the park with our best friends, sharing stories over paper plates, grilled chicken and homemade empanadas. Whilst chewing a forkful of homegrown zucchini, I felt truly blessed and grateful; for farmers, fresh vegetables, weekends, warm jumpers and quality time with those I love the most.
Thanks to all who travel through this life with me. In particular, my family, who embrace me despite weaknesses and always love unconditionally.
I’m grateful. I always will be.
Char-grilled Vegetable and Quinoa Salad
Serves 6 as a side dish or 4 as a light meal
- 190g (1 cup) royal quinoa, rinsed and drained
- 3 small capsicums (bell peppers), preferably mixed colours
- 200g sweet potatoes
- 1 zucchini, thickly sliced
- 1/2 Spanish (red onion) sliced into thin wedges
- 1 cup washed, picked herbs (I used parsley and mint), coarsely chopped
- 100g goats feta, crumbled
- finely grated zest from 1 lemon
- 1/4 cup walnuts, roasted and crushed
- olive oil, to cook
- 2 tbsp extra virgin olive oil
- 1 tsp Dijon mustard
- 1 tbsp red wine vinegar
- 1 tsp caster sugar
- 1 small clove garlic, crushed
- salt and pepper
Place the rinsed quinoa into a medium pot with 500ml (2 cups) of water. Bring to the boil, then replace the lid and simmer for 15 minutes or until the liquid has been absorbed and the quinoa is translucent. Place into a large bowl, drizzle over a little olive oil and add in the lemon zest. Mix well, then set aside to cool.
Cut the sweet potatoes into a medium (2x2cm) dice. Steam or boil until just tender. Drizzle with a little olive oil, then set aside.
Preheat a char-grill pan over medium-high heat. Cut the capsicums in half and scoop out the seeds and membranes. Brush the skins with oil, then char-grill them skin side down until the skins blacken and blister. Turn and cook for an extra minute to allow the inside to steam.
Place into a sealed bag, covered bowl or airtight container and leave at room temperature until cool (the steam will help the skins to loosen, making them easier to peel).
Brush the zucchini and onion with a little olive oil, then add them to the grill pan with the sweet potatoes. Cook until soft and lightly grill-marked. Add the grilled vegetables to the same bowl as the quinoa.
Peel the capsicum halves and slice them into long, thin strips. Add them to the salad bowl with the chopped fresh herbs, walnuts and feta.
To make the dressing, place the oil, mustard, sugar, garlic and vinegar into a small bowl. Whisk until well emulsified. Taste and season with salt and pepper.
To serve, pour over the dressing and mix gently with a spoon or salad tongs. Place onto a platter and garnish with more herbs if desired.
This salad is wonderful as an accompaniment to grilled meats or fish. It’s also a nutritious light meal, embellished with some plump black olives and served with some fresh bread and butter.