Chargrilled Tomato Tabbouleh with Spring Greens

Updated at: Thu, 17 Aug 2023 11:35:48 GMT

Step 1

Rinse the quinoa well in several changes of cold water and put in a saucepan. Add the stock pot and 360ml just-boiled water.

Step 2

Mix, bring to the boil, cover with a lid and simmer for 20 minutes until tender.

Step 3

Put a griddle pan over a high heat. Trim the asparagus and halve the baby courgettes lengthways. Toss the asparagus in 1 tablespoon of the oil from the chargrilled tomatoes.

Step 4

Finely slice the salad onions and chop the parsley and mint. Set aside.

Step 5

Cook the asparagus and courgettes on the griddle for 5-6 minutes, turning occasionally until tender (you may have to do this in batches). Transfer to a plate and season.

Step 6

When the quinoa is cooked, leave to cool in the pot for a few minutes. Roughly chop the chargrilled tomatoes.

Step 7

In a mixing bowl, combine the chargrilled tomatoes, lemon juice and allspice. Stir in the Quinoa, salad onions and herbs.

Step 8

Divide the quinoa mixture between the plates and top with the baby courgettes and asparagus.

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