Name: Zucchini-quinoa broth with feta
Yield: 4
Ingredients: 2 tbsp olive oil; 1 leek, thinly sliced; 1 garlic clove, finely chopped; 2 tsp thyme, plus extra to serve; Finely grated rind and juice of 1 lemon; 750 ml vegetable or chicken stock (3 cups); 150 gm quinoa, rinsed under cold water; 2 zucchini, thinly sliced into rounds on a mandolin; 120 gm feta, coarsely crumbled; Extra-virgin olive oil and coarsely chopped flat-leaf parsley, to serve

Ingredients

2 tbsp olive oil

1 leek, thinly sliced

1 garlic clove, finely chopped

2 tsp thyme, plus extra to serve

Finely grated rind and juice of 1 lemon

750 ml vegetable or chicken stock (3 cups)

150 gm quinoa, rinsed under cold water

2 zucchini, thinly sliced into rounds on a mandolin

120 gm feta, coarsely crumbled

Extra-virgin olive oil and coarsely chopped flat-leaf parsley, to serve

Method

Main

1.Heat oil in a large saucepan over medium-high heat, add leek, garlic, thyme and lemon rind, and sauté until just tender (2-3 minutes). Add stock, quinoa and 750ml water, bring to a simmer and cook until quinoa is tender (10-15 minutes). Add zucchini, simmer for another minute, add lemon juice, season to taste and serve scattered with feta and extra herbs.

Styling by Emma Knowles

Styling by Lucy Tweed