Strawberry, Nectarine and Quinoa Salad

Cook quinoa in water, according to package instructions. Drain thoroughly, leave to cool completely, and chill until ready to use.

Toast almonds in a small pan without adding any fat. Leave to cool completely and chop roughly.

Chop shallots and herbs very finely. Place quinoa, shallots and herbs in a bowl and add olive oil, white wine vinegar, about 1 teaspoon lemon zest, salt and pepper to taste. Add 1 tablespoon lemon juice.

Chop strawberries and nectarine into small pieces. Add to the salad and mix very gently, taking care not to crush the fruit. Adjust taste with more lemon juice, salt and pepper.

Arrange salad on a platter. Sprinkle with the toasted almonds and crumbled feta cheese.