- 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
- 1.
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.
- 2.
Slice the base from your lettuce. Arrange the leaves on a large platter or individual plates.
- 3.
Set a large frying pan over high heat. Halve your cucumber vertically – i.e. not in a way that exposes all the seeds.
- 4.
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.
- 5.
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.
- 6.
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.
