- 1 cucumber
- A bag of quinoa
- 1 lemon
- 1 Mini Romaine lettuce
- A large handful of dill
- 4 spring onions
- Sea salt
- A gloss of olive oil
- Freshly ground pepper
Rinse your quinoa well. Shake into a small pan. Add enough water to come 1cm over the grains. Add a pinch of salt. Pop a lid on. Simmer 20 mins or till all the water is absorbed. Keep the lid on. Steam a further 5 mins.
Slice the base from your lettuce. Arrange the leaves on a large platter or individual plates.
Set a large frying pan over high heat. Halve your cucumber vertically – i.e. not in a way that exposes all the seeds.
Cook in the hot pan (no oil needed) till the cucumber skin is lightly charred all over. Dust with a pinch of salt. Set aside to cool a little. Keep the pan on the heat.Trim the spring onions; finely chop. Add them to the hot pan (again, no oil). Cook till a tender and a little charrded.
Finely chop the dill. Mix it into the quinoa. Add the zest of the lemon, a good squeeze of juice and a gloss of olive oil. Taste. Season and add more lemon/oil as needed.
Halve the charred cucumber horizontally. Thinly slice, giving you half moons. Toss them and the charred spring onion into the quinoa. Scatter the quinoa over the lettuce leaves and serve.