Summer is a time for eating light, nutritious food and this week's recipe ticks all the boxes. The salad can be served as a starter or a side dish, the variety of textures and flavours giving it widespread appeal.

Pea, feta, quinoa and watermelon salad

Serves 4

150g peas

150g edamame beans

600ml vegetable stock

200g quinoa

1 watermelon quarter

200g feta

30g pine nuts

30ml white wine vinegar

200ml olive oil

10g mint

10g parsley

1 lemon

Bring a large pan of well-seasoned water to the boil. Cook the peas and edamame beans for two minutes before removing from the pan into a bowl of ice-cold water.

Bring the vegetable stock to the boil and add the quinoa, simmering for 14 minutes before removing from the heat. Allow the quinoa to steam cool and mix it well with a fork to keep it light and fluffy.

Peel the melon and cut it into 2cm dice. Cut the feta into 2cm dice as well.

Mix the peas, beans, pine nuts, white wine vinegar and olive oil through the quinoa and season well with salt. Chop the mint and parsley finely and mix them into the quinoa.

Place the quinoa in a large bowl with the feta and watermelon on top. Grate the lemon zest finely on top of the salad and serve.