3 spring onions
juice of a lime
2 table spoons of good olive oil
3 medium courgettes spiralized
300g baby tomatoes quartered
2 tablespoon of balsamic vinegar
small baby gem lettuce
zest of lime
handful of baby mint sprigs
drizzle of fruity olive oil
salt and pepper
Firstly cook the quinoa as per the instructions – remember to rinse first. I find about 10 minutes enough. Drain well – place in a bowl with the oil, lime juice and spring onions – leave to cool.
To compile the salad place the baby gem leaves on a platter.
Season quinoa and spoon over lettuce.
Place the tomatoes in a bowl with the balsamic vinegar and season – mix and pile on top of quinoa. Then add courgette, lime zest, mint, a sprinkle of nigella seeds and a drizzle of olive oil.