Grilled Zucchini, Goat’s Cheese and Walnut Salad

Zucchini, Goat's Milk Feta, and Walnut Salad


6 people, as a side dish


  • 3 large zucchini, sliced thinly
  • 200g goat’s milk feta
  • 1 cup of quinoa, rinsed
  • 500ml The Stock Merchant Vegetable Stock
  • 1/2 cup of dried cranberries
  • 1/2 cup of toasted walnuts
  • a large handful of flat leaf parsley, chopped
  • zest and juice of two lemons


  1. To cook the quinoa, bring the vegetable stock and quinoa to the boil in a saucepan. Reduce heat to medium low, and simmer, covered until fully absorbed. Fluff with a fork. Stir through lemon juice and zest and season with salt and pepper.
  2. Heat a grill or heavy based pan with a little oil. Grill the zucchini on medium-high until nicely browned and tender. Season generously with salt and pepper.
  3. Lay the quinoa out over a large plate and top with the grilled zucchini, scatter with the feta, parsley and walnuts.

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