Chefs Recipe: Quinoa, Jerusalem Artichoke, Pomegranate and Smoked Almond Salad by Indigo at One Aldwych

Sitting in an enviable location right in the centre of  Covent Garden, One Aldwych is London’s  new world class destination for lovers of culture, fashion and food. We are delighted to share with our readers one of their signature recipes from the menu of Indigo Executive Chef Dominic Teague. Healthy yet substantial, a zesty and vibrant Quinoa salad, perfect for these warm summer days.

Ingredients:

Almond Puree

• 30g/1oz blanched peeled almonds
• 150ml/2/3 cup almond milk
• 1 tbsp olive oil
• 2 tbsp red wine vinegar
• Juice of half a lemon

Lemon Dressing

• 150ml/2/3 cup olive oil
• 1tsp fine sea salt
• Juice of 2 lemons
• 1 tbsp white wine vinegar
• 1 tbsp sherry vinegar

Jerusalem Artichoke

• 2 tbsp olive oil
• 200g/7oz Jerusalem artichoke, grated
• 100ml/1/2 cup water

Quinoa

• 150g/5oz quinoa

Garnish

• 1 pomegranate and seeds
• 20g/1oz smoked almonds, chopped
• 2 slices preserved lemon, chopped

Method

Almond Puree

1. Toast the almonds in a pan until they are a light golden brown colour and then soak them in almond milk overnight.
2. The next day, simmer the soaked almonds and milk in a pan until it is reduced by half.
3. Place in blender and if required, adjust the consistency with warm water to get a smooth paste.
4. Gradually add the olive oil until it is completely incorporated.
5. Adjust seasoning with salt, vinegar and lemon juice.

Lemon Dressing

1. Place all the ingredients into a bowl and mix well.

Jerusalem Artichoke

1. Heat the olive oil in a pan and add the artichoke, water and season
2. Cook on a low heat until tender.

Quinoa

1. Boil the quinoa in plenty of salted boiling water for approximately 12 minutes until cooked.
2. Drain and keep in the fridge until required.

To serve

1. Spread the almond puree onto the plates.
2. In a bowl, mix together the quinoa, the Jerusalem artichoke, 3/4 of the lemon dressing, half of the almonds and the pomegranate seeds, and season.
3. Arrange on the plates and sprinkle the remaining almonds and pomegranate seeds around.
4. Top with the preserved lemon and drizzle over the remaining lemon dressing.

The Restaurant: Indigo at One Aldwych, London, WC2B 4BZ | www.onealdwych.com | 0207 300 0400

One Aldwych is an award-winning contemporary luxury hotel in the heart of London. Set in buzzing Covent Garden, this exquisite, independent hotel offers creature comforts with five star service.  Indigo is a relaxed, informal restaurant overlooking the buzzing lobby bar. Offering an innovative and thoughtful British menu with the finest seasonal ingredients carefully sourced from the British Isles. Dishes are inspired by suppliers such as Rhug Estate’s exceptionally good organic meat and renowned forager Yun Hider’s wild vegetables and herbs.

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