Merguez lamb kebabs
A take on the highly-spiced North African lamb sausages, these skewers are served with aromatic cumin yogurt
Summer fruit quinoa salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 100g quinoa
- 3 peachesor nectarines, or 6 apricots, diced
- 50g toasted hazelnutroughly chopped
- handful mintroughly chopped
- handful parsleyroughly chopped
- 2 tbsp olive oil
- zest and juice 1 lemon
Nutrition: per serving
- kcal236
- fat15g
- saturates2g
- carbs20g
- sugars8g
- fibre2g
- protein6g
- salt0g
Method
step 1
Put the quinoa in a medium saucepan and cover with 300ml water. Bring to the boil and simmer for 20 mins or until the quinoa is tender. Drain off any excess liquid and set aside to cool.
step 2
Add the fruit, hazelnuts, herbs and seasoning to the cooled quinoa.
step 3
Whisk together the olive oil, lemon zest and juice. Pour over the salad and mix thoroughly.
