QUICK LISTEN - BSF (From Ep 413)

BSF. BSF brought to us by Red Energy. Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. BOOK: Corrie : Villa Coco by Andrew Sean Greer SCREEN: Caro: One Night Only at cinemas FOOD: Caro: Spring salad Ingredients 85g (½ cup) quinoa 2 tbsp extra virgin olive oil 250g cooked beetroot 150g sugar snap peas 1 bunch leafy rocket, washed 3 sprigs of French tarragon, leaves picked (optional) 200g smoked trout fillet, flaked* 75g Danish-style feta flaky sea salt and black pepper For the citrus dressing ½ lemon (zest and juice) ½ orange (zest and juice) 1 small French shallot (eschalot), peeled and diced finely (about 30g) 4 tbsp extra virgin olive oil Method Step 1 Preheat your oven to 160C fan-forced (180C conventional) and cook the quinoa according to the package instructions; allow to cool, then toss with the olive oil and sprinkle lightly with salt. Step 2 Line a baking tray with baking paper and spread the quinoa on the tray. Bake for 20-25 minutes, tossing halfway through, until it’s evenly golden and crunchy. Remove from the oven and allow to cool. Step 3 Cut your beetroot into slices or wedges and place on your plate or platter to serve. Step 4 Bring a small pot of salted water to a boil. Pull off the stem ends from the sugar snap peas and blanch them in the boiling water for one minute. Drain and allow to cool. Step 5 To make the dressing, combine the zest and juice of the half lemon and half orange in a small mixing bowl. Add a sprinkle of salt and the chopped eschalot. Mix together and allow to sit for 10 minutes before adding the olive oil. Whisk to combine and set aside. Step 6 Layer the salad ingredients on the plate or platter beginning with the beetroot, then the peas, rocket, tarragon (if using) and the smoked trout. Sprinkle over the crumbled feta and drizzle with the dressing before adding a good twist of flaky sea salt and black pepper. Top with the quinoa and serve immediately.