Grilled Courgette, Artichoke & Black Olive Quinoa Salad

Vegan

Prep: 15 mins Cooks: 10 mins

Ingredients (Serves 2)

Metric

Imperial

140 g 4.9 oz artichokeroughly chopped (jarred)
65 g 2.3 oz red onionfinely sliced
400 g 14.1 oz courgettehalved and cut into 2cm pieces
1 tbsp 1 tbsp olive oil
100 g 3.5 oz quinoa (cooked)
160 g 5.6 oz baby tomatoeshalved
60 g 2.1 oz black oliveshalved
20 g 0.7 oz parsleyroughly chopped
40 g 1.4 oz feta cheesecrumbled
1 1 lemonzest and juice

Dinner Lunch

Antipasti but make it a high fibre salad! We've bumped up the nutrition by using fresh tomatoes that are high in a collection of photoprotectants, helping to protect skin from UV damage as well as fighting heart disease. We've also included black olives which are full of antioxidants as well as loads of courgette to provide potassium for muscle health.

Prep: 15 mins Cooks: 10 mins

Ingredients (Serves 2)

Metric

Imperial

140 g 4.9 oz artichokeroughly chopped (jarred)
65 g 2.3 oz red onionfinely sliced
400 g 14.1 oz courgettehalved and cut into 2cm pieces
1 tbsp 1 tbsp olive oil
100 g 3.5 oz quinoa (cooked)
160 g 5.6 oz baby tomatoeshalved
60 g 2.1 oz black oliveshalved
20 g 0.7 oz parsleyroughly chopped
40 g 1.4 oz feta cheesecrumbled
1 1 lemonzest and juice

Gather your ingredients.

In a large bowl mix the red onion with lemon juice and season with a little salt, then set aside.

Heat the griddle pan and toss the courgettes in oil, salt and pepper. Add the courgettes to the pan and cook for 2-3 min on each side until charred. Then remove from the pan and set aside on a plate lined with kitchen paper.You may have to do this in batches - if you don't have a griddle pan, use a regular frying pan or you can also use a bbq!

To the bowl with the onion and lemon juice, add the quinoa, cherry tomatoes, olives, artichokes, parsley and lemon zest. Mix well and adjust seasoning with salt and pepper.