METHOD:

Add dry quinoa, water and stock powder to a small saucepan or pot and stir to disperse the stock powder. Cover with a lid and bring to a boil. Once boiling turn down to a gentle simmer and leave until all the liquid has evaporated. This takes 15-20 minutes depending on the vigour of your simmer. Once cooked set aside to cool off a little. This can be done ahead of time or the day before as well if you prefer the quinoa completely cool in the salad.

Heat a griddle pan over medium heat (or use a barbecue for these next grill steps).

In the meantime cut the tofu into large bite sized pieces. I like to do triangles roughly an inch wide and a quarter inch thick but any flat shape will work, avoid cubes as they won’t hold griddle marks very well.

Once the pan is hot brush the tofu pieces with oil on one side and place them in the pan. Grill them for 3-4 minutes on the first side or until they have charred griddle lines across one side. Brush the second side with oil before flipping and fry for 2-3 minutes or until the second side looks similar to the first. Set aside.

While the tofu is frying remove the stones from the peaches and cut each peach into 6-8 wedges, depending on their size. Once the tofu is done grill the peach wedges on both sides, over medium high heat, for just 1-2 minutes to give them the charred lines while not overcooking them. Set them aside with the tofu.

Finally add half of the magetout to the griddle pan and char quickly on both side in a similar fashion to the peaches.

While you keep an eye on the mangetout in the pan cut the other half of them into bite sized pieces. Add the fresh mangetout to a large bowl with the quinoa and mixed baby greens. Drizzle in the lemon juice and olive oil as well as season to taste. Toss to combine and plate up on a large serving tray or onto individual shallow bowls.

Layer with the grilled tofu, peaches and mangetout. Top with toasted hazelnuts and drizzle with balsamic glaze. Serve immeadiately for best results.