GREEN SUMMER SALAD with nourishing black quinoa & creamy feta

Boost your immune system with this tantalising midweek treat. Baby marrow, artichoke and roasted onion, tossed through basil pesto and served on a bed of black quinoa.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 200°C. Peel and thinly wedge the onion. Drain and rinse the borlotti beans. Place both on a tray, coat in oil and season. Roast in the hot oven for 15-20 minutes until cooked and lightly golden. Drain the artichokes and cut them in half. With 10 minutes roasting time to go, add the artichokes to the tray, toss to coat in the oil, and return to the oven.

Step 2

Place the black quinoa and stock (packaged together) into a pot, and submerge with 400ml of water. Bring to a simmer for 12-15 minutes until the quinoa is cooked and the tails have popped out. Add more water if required, and drain on completion. Return to the pot, cover with a lid and allow to stand for 5 minutes. Season to taste.

Step 3

Drain the feta. Rinse and roughly chop the parsley. Extend the basil pesto with some water to make it a drizzling consistency. Season to taste. Cut the baby marrow into 0.5cm thick strips, lengthways. Trim and cut the green beans into thirds.

Step 4

Place a grill pan (or nonstick pan) over a medium high heat. Toss the baby marrow and green beans in some oil, separately. Grill the baby marrow for about 1 minute on each side until cooked and golden. Remove on completion, keep the pan on the heat. Fry the green beans with a splash of water for 3-4 minutes until cooked, but still crunchy. When the onion, beans and artichokes are cooked, remove from the oven, toss with the baby marrow, green beans, and half of the basil pesto. Season to taste.

Step 5

Add 15ml olive oil to the Dressing, mix to combine, and season to taste. Rinse and dry the green leaves. Toss through some Dressing.

Step 6

Dish up the black quinoa and dressed leaves, topped with the roasted goodness. Crumble the feta over, and top with the remaining pesto. Garnish with the parsley, and dig in!