Entertaining is one of our favourite pastimes at Alfresco Emporium, and we are a little obsessed with developing new and exciting designs in our servingware. The latest to be added to the Alfresco Emporium collection is Sol; servingware made and hand painted in Tunisia. The hand painted design is inspired by Morocco and the designs you might find on buildings and in-particular the tiles used throughout Morocco. The range is bright and colourful and looks great when mixed for a festive, fun table setting. Sol also looks great showcased in a buffet. The design on the front of the plates seems too pretty to hide away in a cupboard, so maybe consider decorating a display cabinet or hutch by placing the plates on stands to show off their design and bring a fresh new display to your home.
Moroccan Quinoa Salad Recipe
Inspired by our Cafe's Quinoa Salad, we have created a more Moroccan style version with cranberries and mixed nuts. Easy to make, this recipe is a delicious mid-week meal or is also great to take to work for lunch.
Ingredients:
• 1/2 a sweet potato peeled and cut into thin stripes
• 75g dried cranberries
• Handful of mixed nuts (we used a blend of walnuts, cashews & almonds)
• 200g quinoa
• A few lettuce leaves
• 1tbs sunflower seeds
• 1tbs pepita seeds
• Chimichurri dressing (optional)
• Chicken (optional)
Method:
Precook the quinoa and roast the peeled and sliced sweet potato. Once the quinoa and sweet potato have cooled, combine with lettuce, cranberries, nuts, sunflower seeds and pepita seeds. We used a chimichurri dressing and added some sliced chicken breast to make it even tastier.
Instead of quinoa, you could also try making it with our Israeli Couscous or one of Thistle Be Good's premixed couscous combos.
