Honey Balsamic Baked Feta & Radish Salad

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Chop the radishes in half

Cut a large sheet of tin foil approx. the size of a sheet of A3 paper

Lay the chopped radishes, Tenderstem broccoli and feta cheese in the middle of the tin foil and add to a baking tray

Tip: Cooking for 4? Make 2 parcels and use 2 trays!

Add the oregano, chilli flakes (can't handle the heat? Go easy!), honey and balsamic vinegar to a small bowl with 1 tbsp [2 tbsp] olive oil, 1 tbsp [2 tbsp] cold water and a pinch of salt and pepper

Whisk it together with a fork – this is your honey balsamic marinade

Drizzle the honey balsamic marinade all over the feta, radishes and Tenderstem

Scrunch the edges of the tin foil together to form a sealed parcel

Put the tray in the oven for 30 min or until everything is cooked and tender

Meanwhile, rinse the quinoa in a sieve under cold running water

Add the quinoa to a pot with a matching lid with 250ml [500ml] cold water and bring to the boil over a high heat

Once boiling, reduce the heat to low and cook, covered, for 18-20 min or until all the water has absorbed and the quinoa is tender

Once cooked, remove from the heat and leave to steam-dry, uncovered

Top, tail then peel lengths off the courgette until you end up with a pile of courgette 'ribbons'

Wash the baby kale, then pat it dry with kitchen paper

Once the quinoa is cooked, add the quinoa and courgette ribbons to a large bowl with the baby kale and add 1/2 tbsp [1 tbsp] olive oil and a pinch of salt

Give it a gentle mix up (clean hands is the best way!)

After the vegetables and feta have had 25 min, add the hazelnuts to the tray for the final 5 min, until roasted

Roughly chop the roasted hazelnuts