From starting to serving: 25 minutes. Active time: 25 minutes. Serves Four.
How the chefs explain it:
Cook all the veg and the quinoa, toss together with the herbs, lemon segments and a little vinaigrette.
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- Heat oven to 180०C.
- Slice the zucchinis into 1cm circles, toss with olive oil, harissa, salt and pepper to coat well.
- Bake in one layer for 20 minutes, turning over at 10 until nice and brown. (Or, if you don’t have an oven, just do them in a pan)
- Boil the quinoa in well-salted water for eight minutes, add the beans, wait one minute, add the peas, bring back to the boil then drain.
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Pick the leaves from the mint and tarragon, segment the lemon and cut each segment into thirds. (For how to segment a lemon watch this little clip)
- In a large bowl whisk together vinegar and 4 tablespoons of olive oil.
- Add everything to the bowl and toss well to mix and coat.
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Serve as a side dish to a protein of your choice, we think a nice pan-seared salmon fillet is the way to go.
