Page 278 - YC Cooking School

Tools

Saucepan with lid
Pot

Frying pan
Slotted spoon
Mixing bowl

What to do:

For the salad

1. Place the chicken stock in a saucepan and bring to a rapid boil.

2. Add the quinoa, cover the saucepan with the lid and allow to simmer for 15-18
minutes or until the liquid has been absorbed and the quinoa is light and fluffy.
3. In a separate pot of boiling water, add the peas and allow to cook for 5-8 minutes.
4. In a hot dry pan, fry the pancetta until golden brown and crispy.
5. Using a slotted spoon, retrieve the jewels of pork from the pan and set aside. Do not
discard the pancetta fat as it will be used to make the vinaigrette.
6. In a large mixing bowl, add the quinoa, pancetta and peas and toss to combine.

7. Season with freshly ground black pepper.
8. Arrange the cos lettuce leaves onto a platter and spoon in the quinoa so that it fills
each lettuce boat.
9. Top with the torn Bocconcini and set aside.

For the hot vinaigrette

1. To make the dressing, heat the pancetta fat over a low heat.
2. Add the avocado oil and onions and sauté a little, to heat through.
3. Add the red wine vinegar and parsley and spoon over the cos lettuce boats.

4. Serve immediately.

© Recipe copyright of Kamini Pather

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