Super summer salad recipe
 Perfect for a quick midweek tea, but also as a showstopper on a sunny afternoon in the garden. Serve alongside summer tarts, quiches, baked fish or roast lamb. 50g/1¾oz quinoa1 tbsp sunflower seeds1 tbsp linseeds100g/3½oz cooked peas, frozen or fresh100g/3½oz cooked broad beans, frozen or fresh100g/3½oz cucumber, diced2–3 Little Gem lettuces, washed and roughly choppedhandful fresh flatleaf parsley, leaves only2–3 fresh mint sprigs, leaves onlygood handful fresh oregano, leaves onlyfew basil leaves or soft herbs from your veg patch or herb garden200g/7oz feta, crumbled 50g/1¾oz quinoa 1 tbsp sunflower seeds 1 tbsp linseeds 100g/3½oz cooked peas, frozen or fresh 100g/3½oz cooked broad beans, frozen or fresh 100g/3½oz cucumber, diced 2–3 Little Gem lettuces, washed and roughly chopped handful fresh flatleaf parsley, leaves only 2–3 fresh mint sprigs, leaves only good handful fresh oregano, leaves only few basil leaves or soft herbs from your veg patch or herb garden 200g/7oz feta, crumbled 2 tbsp Dijon or English mustard4 tbsp Norfolk rapeseed oil2 tbsp cider vinegar or vinegar of choicesea salt and freshly ground black pepper 2 tbsp Dijon or English mustard 4 tbsp Norfolk rapeseed oil 2 tbsp cider vinegar or vinegar of choice sea salt and freshly ground black pepper Method Put the quinoa into a saucepan and cover with 150ml/5fl oz cold water. Slowly bring to a simmer over a medium heat. Cook for 15–20 minutes or until tender. Drain, set aside and allow to cool.Place a small frying pan over a medium heat, add the sunflower seeds and linseeds and lightly toss for 1 minute until golden. Set aside.For the dressing, put all the ingredients into a clean jam jar and shake vigorously until you’ve got a well-incorporated dressing. Put the quinoa, toasted seeds and the remaining salad ingredients into a large bowl and mix well. Season with a little salt and pepper and add the desired amount of dressing to serve – I like mine to be quite heavily dressed. Put the quinoa into a saucepan and cover with 150ml/5fl oz cold water. Slowly bring to a simmer over a medium heat. Cook for 15–20 minutes or until tender. Drain, set aside and allow to cool. Put the quinoa into a saucepan and cover with 150ml/5fl oz cold water. Slowly bring to a simmer over a medium heat. Cook for 15–20 minutes or until tender. Drain, set aside and allow to cool. Place a small frying pan over a medium heat, add the sunflower seeds and linseeds and lightly toss for 1 minute until golden. Set aside. Place a small frying pan over a medium heat, add the sunflower seeds and linseeds and lightly toss for 1 minute until golden. Set aside. For the dressing, put all the ingredients into a clean jam jar and shake vigorously until you’ve got a well-incorporated dressing. For the dressing, put all the ingredients into a clean jam jar and shake vigorously until you’ve got a well-incorporated dressing. Put the quinoa, toasted seeds and the remaining salad ingredients into a large bowl and mix well. Season with a little salt and pepper and add the desired amount of dressing to serve – I like mine to be quite heavily dressed. Put the quinoa, toasted seeds and the remaining salad ingredients into a large bowl and mix well. Season with a little salt and pepper and add the desired amount of dressing to serve – I like mine to be quite heavily dressed.