Wondering how to look after your new tattoo? We ask the experts
Wondering how to look after your new tattoo? We ask the experts

Hannah Hillyer

5 Irish supper clubs to try for a tasty meal with friends
5 Irish supper clubs to try for a tasty meal with friends

Sarah Finnan

Last week to nominate for the IMAGE PwC Businesswoman of the Year Awards
Last week to nominate for the IMAGE PwC Businesswoman of the Year Awards

IMAGE

You can rent a room in The Merrion Hotel for a cool €7k a month
You can rent a room in The Merrion Hotel for a cool €7k a month

IMAGE

Supper Club: Mushroom, tarragon and taleggio pasta bake (or posh comfort food)
Supper Club: Mushroom, tarragon and taleggio pasta bake (or posh comfort food)

Meg Walker

5 trending cold weather layering accessories
5 trending cold weather layering accessories

Holly O'Neill

March Horoscopes: your star sign forecast for the month ahead
March Horoscopes: your star sign forecast for the month ahead

Clarisse Monahan

How solar panels caused a ripple effect of sustainability for one Irish family
How solar panels caused a ripple effect of sustainability for one Irish family

IMAGE

Social Pictures: The Dublin preview screening of ‘Shogun’
Social Pictures: The Dublin preview screening of ‘Shogun’

IMAGE

An Irish success story: how Róisín Hennerty made Kerrygold one of the best-selling butters in America
An Irish success story: how Róisín Hennerty made Kerrygold one of the best-selling butters in...

Megan Burns

Image / Editorial

Courgette and Quinoa with a Kick


By IMAGE
23rd Nov 2014
Courgette and Quinoa with a Kick

Salad in winter? This zingy chilli-peppered thriller will put fire in your belly…

If you must dine al desko, do it in style with this zingy zucchini lunch dish, garnished with fragrant leaves from the nearest herb pot.

Courgette and quinoa salad with mint and lemon vinaigrette
Serves 2

YOU WILL NEED
*?1 large courgette or 2 smaller ones, sliced lengthways with a mandolin or a vegetable peeler
* 3 tbsp quinoa
* juice of half a lemon
* 1 small handful of mint leaves, finely chopped
* 2 tbsp olive oil
* half a red chilli, finely sliced
* salt and pepper
* a handful of edible flowers, if desired

METHOD
1 In a jam jar, mix the lemon juice, olive oil, mint, chilli, and salt and pepper together.
2 Slice the courgettes and mix with the quinoa.
3 Toss with the vinaigrette before eating, and add the edible flowers.

For more excellent, elegant al desko dining, head?here.

Recipes and styling?Jette Virdi. Photography?Nathalie Marquez Courtney. Assisted by?Rincy Koshy and?Sharon McGowan.