Takes approximately twenty five minutes

Ingredients:

One large courgette

Pinch of mixed herbs 

Pack of pre-cooked quinoa 

Handful or three of broad beans (from the garden if you can!)

Block of feta cheese

Two heaped tbsp mint sauce 

2tbsp elderflower cordial

Method:

1. Cut your courgette(s) into bitesized chunks and fry in a little olive oil adding mixed herbs and pepper as you cook.
2. Take the broad beans from their pods and boil until just softened. Drain.
3. Mix your mint sauce and cordial together in a cup.
4. Assemble your salad in a serving bowl adding the courgettes and the broad beans to the quinoa then crumble over the feta cheese and drizzle over your dressing.
5. Can be presented in a serving bowl at the table or dished out to serve, just be sure that it is well coated in the dressing to really give you the full flavour of the summer!

“A lovely light lunch, travels well for a picnic and is great served with fresh bread to mop up the lovely juices! A perfect one for those who grow their own in the garden or in an allotment, these are all ingredients you will by the bucketful in the summer months.“