Smoked salmon & courgette quinoa salad

A quick, lovely, warm salad, full of delicious and nutritious goodies. To boost the veg content you could add (or swap in) some rocket or frozen peas.

Serves 2

Adapted from

Ingredients

• 250g pouch of quinoa, or about 85g dry quinoa (method here)

• 1 tbsp zaatar

• 50g natural yogurt

• 50g feta, crumbled

• 1 unwaxed lemon, zest of 1/2, juice of all

• 1½ tbsp olive oil

• 100g pack Hot Smoked Scottish Salmon Flakes, or similar

• 1 large courgette (or 2 small), cut finely with a peeler or mandolin, or cut into matchsticks

• 60g pitted black olives, halved

• ½ x 25g pack mint, leaves shredded, plus extra leaves to serve (optional)

• Toasted seeds to scatter on top

Method

• Prepare quinoa (try this method if cooking from grain) and place in a large bowl, mix in zaatar.

• Dressing: put yogurt, feta, ½ the lemon juice and 1 tbsp oil in a small food processor with ½ tbsp water and a small pinch of salt. Blend to a creamy, pourable consistency.

• To the quinoa add lemon zest, remaining lemon juice and ½ tbsp oil; season. Then stir in salmon flakes, grated courgette, olives and mint.

• Divide between 2 shallow bowls and generously drizzle over the feta dressing to serve. Scatter over extra mint leaves and freshly ground black pepper.