black mission figs with holy goat fromage frais, pomegranate & toasted quinoa

Seasonal and sensational - the Masons of Bendigo way! This dish is a perfect example of a few beautiful ingredients coming together to create an amazing burst of flavour.

Author

Masons of Bendigo

Servings

2

Ingredients

• ¼ cup Mount Zero Organic Australian Quinoa
• Unsalted butter, for frying
• 1 wedge of parmesan, for parmesan chips
• 6 black mission figs, cut into quarters and slices
• 100g Holy Goat Fromage Frais Goat Curd
• ¼ cup pomegranate seeds
• Pinch sumac spice
• 1 tbsp Mount Zero Frantoio Extra Virgin Olive Oil
• Nasturtium & baby basil leaves, for garnish
• Mount Zero Pink Lake Salt, to taste
• Freshly cracked black pepper, to taste

Directions

1. Cook the quinoa as per cooking instructions on the packet. When cooked, strain thoroughly.
2. Gently fry the cooked quinoa in a pot with butter until golden brown and crunchy.
3. Using a Microplane, finely grate parmesan onto an oven tray. Bake in an oven at 160 degrees Celsius, until melted and golden brown.
4. Remove from oven and allow to cool completely before breaking into pieces.
5. Arrange figs onto a serving plate, and spoon fromage frais in even sizes around the plate.
6. Sprinkle on the pomegranate seeds, sumac, and quinoa.
7. Place parmesan crisps sitting up in the fromage frais & and place basil and nasturtium leaves evenly on top.
8. Finish with a crack of freshly ground pepper and drizzling of olive oil.