Put together a delicious meal with this recipe for a chargrilled vegetable salad made with quinoa, pesto and cheesy sauce.
Recipe from The Hippie Lane Cookbook by Taline Gabrielian (Murdoch Books, £14.99). Photography by Taline Gabrielian.
1 1/2 tbsp
Courgette, sliced 5 mm (¼ inch) thick
45g (1 cup)
100g (1/2 cup)