Ingredients

Method

• 250 g bulgur wheat, prepared according to package instructions
• 1 free-range egg
• 30 g Parmesan, finely grated
• 30 g cooked red quinoa
• 30 g cooked white quinoa
• 10 g parsley, chopped
• Sea salt and freshly ground black pepper
• 6 thumb-tip-sized balls of blue cheese
• Sunflower oil, for deep-frying
• Wild rocket, for serving
For the pickled pears:
• ½ cup white wine vinegar
• 1 cup hanepoot
• ½ cup water
• 80 g sugar
• 2 g saffron (optional)
• 6 pears, peeled
For the bean and pecan nut salsa, mix:
• 80 g cooked black-eyed beans
• 40 g blanched raisins
• 60 g pecan nuts, diced
• 5 T olive oil
• Juice of ¼ lemon
• Sea salt and freshly ground black pepper, to taste
For the Parmesan dressing:
• 2 T white wine vinegar
• ½ t fresh rosemary, chopped
• 1 free-range egg yolk
• 1 T Dijon mustard
• 40 g Parmesan
• 1¼ cups olive oil
• Sea salt, to taste

Method

Ingredients

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.