6
Easy
30 minutes
20 minutes
Add the egg and Parmesan to the soaked bulgur wheat and beat vigorously using a wooden spoon. Add both the quinoas and the parsley and continue beating. Season to taste.
Scoop ½ cup of the mixture onto a sheet of cling film. Top with another sheet of cling film and roll the dough to form a disc of approximately 10 cm in diameter.
Remove the top layer of cling film, place a blue cheese ball in the centre of the disc and gather up the sides. Squeeze it together to form a neat parcel. Repeat with the remaining quinoa mixture and blue cheese.
Deep-fry the croquettes in 180°C oil until golden, then drain on kitchen paper.
Break open a couple of the croquettes, allowing the cheesy centres to ooze out; leave the rest whole. Arrange on a plate alongside slices of pickled pear and a few leaves of wild rocket.
Drizzle with the salsa and dressing and serve immediately.
To make the pickled pears, place the vinegar, hanepoot, water, sugar and saffron, if using, in a saucepan and bring to a boil.
Add the pears, reduce the heat and poach for 10 to 15 minutes, or until they can be easily pricked with a knife. Allow to cool, then slice and remove the cores.
To make the Parmesan dressing, place the vinegar, rosemary, egg yolk, mustard and Parmesan in a jug blender and blend on a high speed.
With the blender running, slowly add the oil in a steady stream to create a creamy dressing. Season to taste with salt.
