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  • BBC Good Food Magazine

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    Jun 25, 2020 1 minute
    photograph, food and prop styling STUART OVENDEN

    Quinoa, goat’s cheese & peach salad

    SERVES 4-5 PREP 40 mins COOK 15 mins EASY V

    200g quinoa100g chard, finely shredded4 peaches or nectarines, stoned, 2 quartered and 2 finely sliced1-2 lemons, juiced4-5 tbsp extra virgin olive oil50g hazelnuts, roughly chopped25g each parsley and mint, leaves picked and finely chopped, plus extra mint leaves to serve4 tbsp capers, drained2 tbsp sumac (optional)1-2 tbsp red wine vinegar100g soft goat’s cheese, crumbled2-3 tbsp sesame seeds, toasted

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