Make this tabbouleh-inspired quinoa, chard, goat’s cheese and grilled peach salad as something different for lunch. It’s full of textures and fresh flavours
Prep:40 mins
Serves 4-5
200g quinoa100g chard, finely shredded4 peaches or nectarines, stoned, 2 quartered and 2 finely sliced1-2 lemons, juiced4-5 tbsp extra virgin olive oil50g hazelnuts, roughly chopped25g parsley, leaves picked and finely chopped25g mint, leaves picked and finely chopped, plus extra mint leaves to serve4 tbsp capers, drained2 tbsp sumac (optional)1-2 tbsp red wine vinegar100g soft goat’s cheese, crumbled2-3 tbsp sesame seeds, toasted
STEP 1Heat the oven to 200C/180C fan/gas 6 and cook the quinoa following pack instructions. Drain, mix with the chard, then set aside to cool and wilt.STEP 2Put the sliced peaches in a bowl, drizzle over the lemon juice and set aside. Put the quartered peaches on a baking tray. Toss with 1 tbsp olive oil. Roast for 10-15 mins until soft. Scatter the hazelnuts over a second baking tray and toast in the oven for the last 5 mins until golden.STEP 3Combine the quinoa mix, herbs, sliced peaches and any juice from the bowl, the capers, sumac (if using), vinegar and remaining oil. Season. Put on a large serving plate, and top with the roasted peaches, goat’s cheese, hazelnuts, sesame seeds and extra mint leaves.
