Ali Parvinjah, fine-dining chef at the Los Angeles Hyatt Regency Century Plaza hotel in London has created a menu that will change your opinion on veganism for good! This dish is sure to impress veggies and meat-eaters alike.
Serves 2
1 small raw beetroot 100g cooked, diced beet
1 tbsp extra-virgin olive oil, more for sautéing
225g quinoa
450ml water
Kosher salt and pepper
½ diced onion
½ tbsp garlic
2 tbsp toasted almonds
2 tbsp golden raisins
2 tbsp lemon juice
1 tbsp chopped medjool dates
50g Romanesco broccoli
For the pesto
Handful mint leaves
1 clove garlic
1 tbsp pine nuts
Drizzle olive oil
Kosher salt and pepper
½ Avocado
Method
1 Blend the ingredients to make the pesto.
2 Peel beetroot, slice into discs and fry in hot oil for 3 minutes. Remove with slatted spoon, and lay on a paper towel until they crisp and then cool.
3 Cook quinoa in water and season. Sauté onions and garlic, add quinoa with cooked beetroot, almonds, raisins, lemon, and medjool dates.
4 Roast Romanesco and toss with the pesto.
5 Serve quinoa in a tower with broccoli, drizzle with pesto, and serve with beet chips scattered around dish.