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
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.
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.
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.