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Courgette and Quinoa with a Kick

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Salad in winter? This zingy chilli-peppered thriller will put fire in your belly…

If you must dine al desko, do it in style with this zingy zucchini lunch dish, garnished with fragrant leaves from the nearest herb pot.

Courgette and quinoa salad with mint and lemon vinaigrette
Serves 2

YOU WILL NEED
* 1 large courgette or 2 smaller ones, sliced lengthways with a mandolin or a vegetable peeler
* 3 tbsp quinoa
* juice of half a lemon
* 1 small handful of mint leaves, finely chopped
* 2 tbsp olive oil
* half a red chilli, finely sliced
* salt and pepper
* a handful of edible flowers, if desired

METHOD
1 In a jam jar, mix the lemon juice, olive oil, mint, chilli, and salt and pepper together.
2 Slice the courgettes and mix with the quinoa.
3 Toss with the vinaigrette before eating, and add the edible flowers.

For more excellent, elegant al desko dining, head here.

Recipes and styling Jette Virdi. Photography Nathalie Marquez Courtney. Assisted by Rincy Koshy and Sharon McGowan.

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