1 each witlof (Belgian endive) and cos lettuce, leaves separated
1 Lebanese cucumber, thinly sliced
1 avocado, sliced into thin wedges
DRIED CHERRY TOMATOES
1 bunch thyme, leaves picked
Finely grated zest of 1/2 an orange
1/4 tsp caster sugar
250g cherry tomatoes, halved
LIME & CORIANDER DRESSING
1 egg yolk
Juice of 2 1/2 limes
1 tbs white wine vinegar
1 tsp honey
2/3 cup (165ml) grapeseed oil
1/4 cup (60ml) olive oil
1 bunch coriander, leaves picked, finely chopped
Pinch each of ground cumin and cayenne pepper
Preheat oven to 100°C. Grease a baking tray and line with baking paper.
For the dried tomatoes, combine thyme, orange zest, sugar, tomato and 1/2 tsp salt flakes in a bowl. Arrange tomato, cut-side up, on prepared tray. Roast for 90 minutes or until dried but still plump. Set aside. (Dried tomato can be stored, covered, at room temperature for up to 1 day.)
For the dressing, combine egg yolk, lime juice, vinegar and honey in a narrow jug. Using a stick blender, blend while adding oils in a slow, steady stream until combined and emulsified. Stir through herbs and spices, and chill until needed.
To cook the quinoa, bring stock to the boil in a saucepan over high heat. Add quinoa and cook for 12 minutes or until tender. Drain and set aside to cool.
Soak onion in cold water for 5 minutes to soften its flavour. Drain. Arrange all ingredients on a platter and drizzle with a little dressing. Serve with remaining dressing on the side.