QUINOA, ZUCCHINI & FETTA SALAD

SERVES 4 PREP + COOK 35 MINS

¾ cup white quinoa 1½ cups water ½ cup hazelnuts 2 zucchini, cut into long, thin strips (see tip) 250g heirloom or mixed cherry tomatoes, halved ½ red onion, thinly sliced 100g fetta, crumbled 1 cup loosely packed fresh small basil leaves 2 tbsp extra-virgin olive oil 1 tbsp red wine vinegar

1 Rinse quinoa under cold water. Drain well. Place in a medium saucepan with the water. Bring to the boil. Reduce heat. Simmer, covered, 15 mins until water is absorbed and quinoa is tender. Transfer to a large serving bowl to cool.

2 Meanwhile, roast hazelnuts in a medium frying pan over medium heat 4 mins until golden. Rub hot hazelnuts in a clean tea towel to remove most of the skins. Discard skins. Coarsely chop nuts.

3 Add nuts to quinoa in bowl with zucchini, tomato, onion, half the fetta and half the basil. Drizzle with combined oil and vinegar. Toss gently to combine. Season to taste. Serve topped with remaining fetta and remaining basil. Sprinkle with pepper.