Method

• Cut the apricots in half and remove the stone
• Heat a pan on high heat, add a drizzle of olive oil and place the cut side of apricots down in the pan
• Cook on high for a minute or two until the apricots have caramelised
• Remove from the heat and set aside
• Cook the quinoa according to instructions on the packet and set aside to cool
• Finely slice the spring onion, mint and parsley
• Roughly chop the hazelnuts
• Slice the apricot halves into slices
• Make the dressing by mixing together the oil, lemon juice and Dijon mustard
• Once the quinoa and apricots have cooled, mix everything together and season to taste with salt and pepper