The combination of rich, succulent meat and sweet, slightly tart is a match made in heaven. This plum and pork sausage salad is the perfect light lunch.
Print Recipe Quinoa-stuffed peppers Serves: 6 – 8 Cooking Time: 50 mins Ingredients 300ml good-quality vegetable stock 120g (½ cup) quinoa 30ml (2 tbsp) olive/avocado oil, plus extra for drizzling 1 garlic clove, crushed 1 small red onion, finely diced 2 aubergines, finely diced 1 small yellow or red pepper, seeded and finely diced salt
TO DRINK: Graceland Three Graces is a blend of cabernet sauvignon, shiraz and merlot. It is intensely fruity, with red and black fruits, yet it is also wonderfully elegant.
Date, lavender, marzipan and nut cake is an unusual flavour combination, but an absolutely delicious dessert. These rich, lingering flavours will be perfect with a cup of tea.