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• Published date: 03 December 2022
• Publication title: Whanganui Chronicle

PAN BAGNATPan bagnat (‘bathed bread’) filled with red wholegrain quinoa along with spring and summery vegetables is a play on the more traditional salade niçoise filling

Ingredients2 baguettes, cut in half

extra virgin olive oil, for drizzling

1/2 cup red wholegrain quinoa, cooked as per packet instructions

1/2 cup chopped fresh parsley leaves

2 Tbsp chopped fresh mint leaves

4 thin spring onions, trimmed and finely sliced

150g green beans, cut into about 2.5cm slices, steamed and cooled

1 lemon, for squeezing

1/2 telegraph cucumber, finely sliced

4 small red radishes, finely sliced

4 hardboiled eggs, shells removed

MethodTake your halved baguettes and slice in half lengthwise and tunnel out some of the bread (this will give you a little extra room for the filling). Season both halves of each with a good drizzle of oil.

Combine the cooked quinoa, chopped herbs, spring onions and green beans together. Dress...