@susieflory: Crispy Quinoa & Roasted Veg w/ Caramelised Goat’s Cheese & Pesto PRIVATE CHEF SUMMER SALADS SORTED. I guarantee, if you make this salad once, you’re going to be making it 10 times more. A perfectly balanced and healthy lunch, or delicious as one of your next BBQ sides. I make this salad on repeat, and if you give it a go, you’ll find out why... Serves 4 Ingredients 350g cooked quinoa 2 red peppers, chopped 1 large aubergine, cut into slices 2 red onions, cut into slices 2 courgettes, cut into slices 4 tbsp goat’s cheese For the pesto Handful of basil Handful of mint Handful of chives Olive oil Toasted pine nuts Zest and juice of a lemon 2 tsp Dijon mustard A drizzle of white balsamic vinegar, or honey if you don’t have any Method Roast the quinoa with a drizzle of olive oil, salt and pepper at 200°C fan for 20–25 minutes, stirring halfway through. Roast the peppers, aubergine, onions and courgettes with olive oil, salt and pepper for 20 minutes. Drizzle with honey and roast for a further 10 minutes until caramelised. Scatter the goat’s cheese over the quinoa and return to the oven for 5–10 minutes until golden and crisp. Blitz all the pesto ingredients together, adding enough olive oil to create a loose dressing. Toss the roasted vegetables with the pesto, top with the crispy quinoa and caramelised goat’s cheese, then finish with a squeeze of lemon and a few extra pine nuts. #bbqsides #crispyquinoa #summersalad #summersides #howtomakepesto

Susie Flory

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Tuesday 09 June 2026 17:03:14 GMT