Quinoa, goat’s cheese & peach salad

capers chard gf member millie mcluskie goat's cheese nectarines peaches quinoa salad sumac summer

N/A

Serves 4-5

Source

Ingredients

200g quinoa

100g chard , finely shredded

4 peaches or nectarines, stoned, 2 quartered and 2 finely sliced

1-2 lemons , juiced

4-5 tbsp extra virgin olive oil

50g hazelnuts , roughly chopped

25g parsley , leaves picked and finely chopped

25g mint , leaves picked and finely chopped, plus extra mint leaves to serve

4 tbsp capers , drained

2 tbsp sumac (optional)

1-2 tbsp red wine vinegar

100g soft goat’s cheese , crumbled

2-3 tbsp sesame seeds , toasted

Method

Heat 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.

Put 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.

Combine 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.