METHOD

1. To make the lemon chicken dumplings, mix the chicken mince, quinoa, parmesan, lemon rind, chilli flakes, egg, tarragon, salt and pepper in a bowl to combine. 
2. Using wet hands, roll heaped tablespoons of the mixture into 20 balls. Place on a tray, cover and refrigerate until needed.  
3. To make the soup, place the oil in a large saucepan over medium heat. Add the onions and cook for 5 minutes or until soft. Add the garlic and tarragon and cook for 2 minutes or until fragrant. Add the stock and bring to the boil. 
4. Cover with a lid, reduce heat and simmer for 5 minutes. Remove lid, add the lemon chicken dumplings and gently simmer for 6–7 minutes. Add the cavolo nero and cook for 2 minutes or until the balls are cooked through and the cavolo nero is soft. Stir the lemon juice through and sprinkle with salt and pepper.
5. To serve, divide the cooked quinoa between bowls and top with the cavolo nero, lemon chicken dumplings and soup. Sprinkle with grated parmesan and cracked black pepper. Serves 4 

Photography: Chris Court