QUINOA, GOAT'S CHEESE & PEACH SALAD

Quinoa, goat's cheese & peach salad image

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

Provided by GF member Millie McLuskie

Categories Dinner, Lunch, Supper

Time 55m

Yield Serves 4-5

Number Of Ingredients 13

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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

Steps:

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.

Nutrition Facts : Calories 401 calories, Fat 25 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 6 grams sugar, Fiber 6 grams fiber, Protein 13 grams protein, Sodium 0.9 milligram of sodium