Black quinoa with courgette, pomegranate and garlic chilli dressing

Taking Ottolenghi’s parsley, beetroot and black quinoa salad as inspiration, this fresh, light salad is made up by complex flavours: generous handfuls of fresh mint, parsley and rocket are balanced out by the cumin, onion and red chilli. Perfect food for a summer’s evening, with leftovers ready in the fridge for lunch the next day.

150g black quinoa
15g mint leaves
45g parsley leaves
50g rocket, roughly chopped
1 medium onion, finely sliced
1 tsp ground cumin
1 tbsp olive oil
1 lemon
60g red peanuts
2 medium courgettes
1 tbsp sunflower oil
1 pomegranate
2 olive oil
2 cloves garlic
1 red chilli
Sea salt & black pepper

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