Ingredients
20 cherry tomatoes, halved
8 baby courgettes, sliced
Extra virgin olive oil
Salt and black peppers
500g quinoa
600g water
2 tablespoons almonds, toasted
1 teaspoon crushed garlic
4 tablespoons grated Parmesan cheese (optional)
6 large heirloom tomatoes, sliced
1 lemon, juice
8 courgette flowers, pollen stems removed and quartered
4 teaspoons Bāqa by Camelēr Spice Co.
1 ball of buffalo mozzarella or 20 mini buffalo mozzarella balls
Method
- Preheat the oven to 150°C/280°F/gas mark 2. Toss the cherry tomatoes and sliced baby courgettes with olive oil, salt, 1 teaspoon of Bāqa herb blend, and pepper. Roast them on a baking sheet for 15-20 minutes until slightly softened.
- Rinse the quinoa under cold water. In a medium pot, bring water to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 15-20 minutes until all water is absorbed and quinoa is tender.
- In a small bowl, combine crushed garlic, toasted almonds, and grated Parmesan cheese.
- Slice the heirloom tomatoes and combine with the roasted cherry tomatoes baby courgettes in a large bowl.
- Add the quartered courgette flowers to the tomato mixture.
- Once quinoa is cooked, mix together the tomato and courgette flower mixture as well as the almonds, stirring gently to combine or you can layer up and mix just before serving.
- In a separate small bowl, prepare the dressing by mixing 3 teaspoon of Bāqa herb blend with 2 tablespoons of olive oil. Let it sit for 5 minutes to infuse.
- After infusing, whisk lemon juice with the Bāqa herb-infused olive oil mixture and drizzle this herb dressing over the salad and toss gently to coat.
- Just before serving, tear buffalo mozzarella over the top of the salad or you can use those dainty mini mozzarella balls that many supermarkets and deli's provide.