Fill your kettle and boil it. Warm a small pan to a medium-high heat. Add the pine nuts and toast for 2–3 mins, stirring. Tip into a bowl and set aside.

Tip the quinoa into a sieve and rinse under cold water for a few mins to rinse off the soapy coating. Tip into the empty pan used for the pine nuts. Pour in 150ml boiling water. Cover and bring to the boil. Turn the heat right down and simmer for 10–12 mins till the water has been absorbed and the quinoa is tender. Take off the heat.

Preheat your grill to high. Trim and quarter the mini romaine lettuces lengthways. Halve the cherry tomatoes. Place the tomatoes and lettuce wedges in a large roasting tin, drizzle with 1 tbsp oil and season with salt and pepper. Slide the veg under the grill for 2–3 mins, till the lettuce is lightly charred. Turn the wedges and slide everything back under the grill for 2–3 mins.

Peel and finely chop or grate the garlic clove. Slide it into a small bowl and add 1 tbsp balsamic vinegar. Whisk with 1 tbsp olive oil and a pinch of salt and pepper to make a dressing.

When the quinoa is cooked, tip it into a large salad bowl. Add the grilled veg and the lamb’s lettuce. Drizzle over the balsamic dressing and toss.

Divide the salad between a couple of plates and dollop over the sheep’s cheese. Top with the toasted pine nuts and serve.