zest and juice 1 lemon
2 tbsp olive oil
2 tbsp tahini paste
1 tbsp garlic infused oil
4 tomatoes, roughly chopped
200g pack feta cheese, crumbled
small pack mint, leaves picked
small pack parsley, leaves picked
1 red chili, deseeded and sliced
Serves - 4
Put the quinoa in a heatproof bowl and pour over boiling water to just cover. Cover with cling film and leave to stand for 8 mins.
Mix the lemon zest and juice, oil, tahini and garlic oil, and season to taste.
Fluff the prepared quinoa and season. Spoon onto a large serving platter and scatter over the zucchini, tomatoes, feta, herbs and chili. Drizzle over the dressing.
Recipe adapted from: Good Food