for 4 person

Onions

1 tbsp	olive oil
3	red onions, cut into wedges
¼ tsp	salt

Quinoa

4 dl	water
200 g	red quinoa
½ tsp	salt

Dressing

4 tbsp	white balsamic vinegar
3 tbsp	olive oil
2 tbsp	plain yoghurt
1	organic lemon, use grated zest and 1 tbsp of juice
¼ tsp	salt
a little	pepper

Serve

90 g	cured ham in slices
2 bunch	radishes, very thinly sliced
150 g	raspberries

How it's done

Onions

Heat the oil in a pan. Add the onions, sauté for approx. 5 mins., season with salt. Remove, set aside the onions.

Quinoa

Pour the water into the same pan, bring to the boil. Add the quinoa, season with salt, cover and simmer over a low heat for approx. 30 mins. until just soft, stirring occasionally, then allow to cool slightly.

Dressing

Pour the balsamic into a measuring cup along with all the other ingredients up to and including the lemon juice, season, puree.

Serve

In a non-stick frying pan, fry the cured ham without any fat for approx. 4 mins. until crispy, then remove. Mix the quinoa with the dressing, the onions and radishes, serve on a platter. Top with the crispy cured ham and raspberries.

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