I’ve been practicing my courgette recipes ready for later in the year! Only kidding, but with the weather turning warm I instinctively move away from heavier food and towards lighter more summery food.
Quinoa has an interesting history, it is much beloved of Gillian McKeith; but don’t let that put you off! Originally grown in South America it was regarded as a sacred food by the Incas with its cultivation actively suppressed by Spanish colonists for its links to non-Christian ceremonies. Now widely available, it is mild, slightly nutty little bundle of protein and easy too cook and use much like rice or cous cous. The Man pronounced this dinner ” a triumph”, the highest level of praise in our house; and is a great light and tasty supper.
2 courgettes cut into rough slices, drizzled with oil, salt and pepper.
2 tbsp pesto, your choice but I used nettle
1 can chickpeas
1 red chill finely chopped
1/2 bulb fennel finely sliced
1 can chick peas, drained
100g feta diced.
squeeze of lemon juice
Heat the oven to 180 degrees, and roast courgettes; this should take 20/30 minutes but how well you want them done is up to you. Boil the quinoa with 300ml water, for approx 20 minute, until tender. The rest is really and assembly job. Drain the quinoa and place in a mixing bowl, add the pesto and mix well. Add the remaining ingredients and stir together. Serve with lemon squeezed over to taste.