Usually I poach them in their unripe state, as then they are delicious. But I had a few too many this year, and put the rest in the fridge. Well, what do you know! they ripened perfectly in there, and I managed to have a handful in their prime at the finest juicy non-fluffy ripe stage.
Some got cut up into my morning fruit salad, but I had two left and decided to make a starter of sliced pears, dolcelatte cheese, toasted walnuts and pine nuts, drizzled with Crush lemon dressing.
I used a pack of ready cooked white and red quinoa from Quinola Mothergrain. I hadn't come across this company before seeing them at Speciality & Fine Food exhibition recently, when they kindly gave me a pack of Express Quinoa to try. It was so easy! I simply put it in a bowl with a drained tin of puy lentils and gave it 2 mins in the microwave. All done and ready to eat!
I mixed in some roasted peppers, courgettes and onions, together with some confit garlic and a little garlic oil, and garnished with sliced radishes and pomegranate seeds. Then sprinkled a little basil infused oil from Scarlett and Mustard - another fabulous find at Speciality & Fine Food - over the top together with a sprinkle of my famous blackberry vinegar, which lifted it all beautifully.
A really good, light yet filling dinner. I should eat like this more often!