• 200g quinoa
  • 100g chard, finely shredded
  • 4 peaches or nectarines, stoned, 2 quartered and 2 finely sliced
  • 1-2 lemons, juiced
  • 4-5 tbsp extra virgin olive oil
  • 50g hazelnuts, roughly chopped
  • 25g parsley, leaves picked and finely chopped
  • 25g mint, leaves picked and finely chopped, plus extra mint leaves to serve
  • 4 tbsp capers, drained
  • 2 tbsp sumac (optional)
  • 1-2 tbsp red wine vinegar
  • 100g soft goat’s cheese, crumbled
  • 2-3 tbsp sesame seeds, toasted


  • STEP 1

    Heat the oven to 200C/180C fan/gas 6 and cook the quinoa following pack instructions. Drain, mix with the chard, then set aside to cool and wilt.

  • STEP 2

    Put the sliced peaches in a bowl, drizzle over the lemon juice and set aside. Put the quartered peaches on a baking tray. Toss with 1 tbsp olive oil. Roast for 10-15 mins until soft. Scatter the hazelnuts over a second baking tray and toast in the oven for the last 5 mins until golden.

  • STEP 3

    Combine the quinoa mix, herbs, sliced peaches and any juice from the bowl, the capers, sumac (if using), vinegar and remaining oil. Season. Put on a large serving plate, and top with the roasted peaches, goat’s cheese, hazelnuts, sesame seeds and extra mint leaves.

Goes well with


Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4 out of 5.1 rating