There are so many delicious things creeping into season. Whilst it's too soon to brush aside winters shawl, there is light around the corner with springs' imminent arrival. This is such a brilliant recipe for this in-between period.
Light, fresh quinoa, stunning seasonal PSB and a slab of indulgence from our delicious saddleback pork chops.
Pour the quinoa into a pan and add a 2-1 ratio of water to quinoa. Simmer until all the water has been absorbed, this should take around ten minutes.
Take a cast iron frying pan and place over a medium/high heat. Caramelise the pork chops, for around 3 minutes on each side. Remove from the pan and leave to rest.
Cut the shallots into quarters and place on a roasting tray. Add the PSB to the tray, dress with a little olive oil, salt and pepper and then place in a hot oven for ten minutes.
Remove the onions and PSB from the oven, then add to the cooked quinoa, mixing thoroughly to allow the flakes of onions to disperse through the quinoa. Add the chopped herbs, preserved lemon and diced chilli to the quinoa and mix together. Season to taste, then serve alongside the pork chops.
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