Summer squash risotto
Add summer squash to risotto for a seasonal menu during sunnier months. Summer squash such as crookneck or patty work well, or you can use courgettes, too
Radish, burrata & nasturtium salad with quinoa
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 225g pouch microwavable quinoa
- 5 tbsp extra virgin olive oil
- 1½ lemonzested and juiced
- 3 tsp honey
- 120g mixed leaves(like watercress)
- 125g radishessome halved, some quartered
- 20g nasturtiumleaves with flowers
- 1 large ball of burrata
Nutrition: Per serving
- kcal384
- fat28g
- saturates10g
- carbs24g
- sugars7g
- fibre3g
- protein8g
- salt0.3g
Method
step 1
Microwave the quinoa following pack instructions. Heat the oven to 200C/180C fan/gas 6. Spread the quinoa out on a non-stick baking tray, drizzle with 2 tbsp oil, season, mix well and smooth into an even layer. Bake for 15 mins, stirring half way through, until crisp. Cool slightly while you assemble the rest of the salad.
step 2
Whisk the lemon zest and juice, the honey and remaining oil together. Season. Put the mixed leaves, radishes and most of the nasturtium leaves in a large bowl. Drizzle over all but 1 tsp of the dressing, and toss together. Layer the salad and quinoa on a platter, break the burrata over the top and drizzle over the reserved dressing. Season. Garnish with the rest of the nasturtium leaves and a few flowers.
