Warm a pan to a medium-high heat. Scatter the pine nuts into the hot pan and cook for 2–3 mins, stirring continuously, till golden on all sides. 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 the bottoms off the mini romaine lettuces, and quarter them lengthways. Slice the cherry tomatoes in half. Arrange the tomatoes and lettuce wedges onto a large roasting tin and drizzle with 1 tbsp oil. Sprinkle over a little salt and pepper. Slide the vegetables under the grill for 2–3 mins, till the lettuce is caramelised and lightly charred. Turn the lettuce wedges and slide everything back under the grill for a further 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 oil and a pinch of salt and pepper. This is your salad dressing.
When the quinoa is cooked, tip it into a large salad bowl. Add the grilled veg and the lamb’s lettuce. Spoon over the balsamic dressing and toss together to combine.
Divide the salad between a couple of plates and crumble over the soft sheep’s cheese. Finish with a scattering of toasted pine nuts.