QUINOA SALAD OF ZUCCHINI FLOWERS, POMEGRANATE & GOAT’S CHEESE

Quinoa: the superfood of the past decade. An ancient grain that contains all nine essential amino acids, it has risen in popularity and is now found on menus everywhere. It is also gluten free, which is a bonus. I decided to do this salad with lightly blanched zucchini flowers, instead of the usual deep-fried ones.

— 200 g (7 oz/1 cup) quinoa

— 8 zucchini (courgette) flowers, stamens removed, flowers halved lengthways

— 12 mint leaves, washed

— 200 g (7 oz) marinated goat’s feta

— 1 pomegranate, seeded (see method on To Seed the Pomegranate)

— 100 g (3½ oz) cashew nuts, toasted

— 100 ml (3½ fl oz) extra virgin olive oil

— 30 ml (1 fl oz) lemon juice

TO PREPARE QUINOA

Bring a saucepan of salted water to the boil. Place the quinoa in a sieve and wash under cold running water until the water runs clear. Gently place the rinsed quinoa into the boiling water, stir, then simmer for 12 minutes.

Strain the quinoa in a sieve (not a colander, as the quinoa will pass straight through it). Place the sieve under running water until the quinoa is cool. Leave to drain thoroughly, then place on a tray or plate. Leave uncovered in the fridge to dry out a little; the quinoa can be cooked up to a day ahead.

FOR THE ZUCCHINI FLOWERS

Bring a separate saucepan of salted water to the boil. Add the zucchini flowers and cook for 30 seconds. Remove with a slotted spoon and place the flowers in iced water to stop them cooking. Once cold, remove from the water and drain on paper towel.

TO SERVE

Place the quinoa in a large bowl and add the mint, tearing it up with your hands. Add the rest of the ingredients, season to taste with sea salt and freshly ground black pepper and toss well to mix, being careful not to break the flowers.

Serve in a large bowl or platter, ensuring the components are all visible and nicely arranged on the top.

SERVES 4 AS PART OF A SHARED MEAL