Quinoa, goat’s cheese & peach salad

• quinoa↗200g g
• chard↗100g g

  finely shredded

• peaches↗4

  or nectarines, stoned, 2 quartered and 2 finely sliced

• lemons↗1-2

  juiced

• extra virgin olive oil↗4-5 tbsp tbsp
• hazelnuts↗50g g

  roughly chopped

• parsley↗25g g

  leaves picked and finely chopped

• mint↗25g g

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

• capers↗4 tbsp tbsp

  drained

• sumac2 tbsp tbsp

  (optional)

• red wine vinegar↗1-2 tbsp tbsp
• soft goat’s cheese↗100g g

  crumbled

• sesame seeds↗2-3 tbsp tbsp

  toasted

Step-by-step instructions

1. 1

   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.

2. 2

   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.

3. 3

   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.