Balsamic Mushroom & Lemon Ricotta Quinoa Salad

Method

1. Mix together the ricotta, lemon zest, lemon juice and olive oil. Set aside.
2. Fry the walnuts in a dry pan until they are lightly toasted. Turn off the heat and add in the maple syrup, mix it around and then tip onto a plate lined with baking paper.
3. Get the quinoa cooking with the vegetable stock. Put the lid on and let it simmer on a low heat.
4. Melt the butter in a large pan and 1 tbsp of olive oil, add in all of the mushrooms, season well and stir for a couple of minutes. Add the chopped garlic, and thyme leaves - leave on the stalks on as you can pull these out at the end.
5. Add a splash more oil if needed, a pinch of chili flakes and the wine, let this bubble away for a few minutes.
6. Now add the tomato puree and balsamic, mix well and let everything bubble away on a low heat for about 10 minutes.
7. Using a peeler, ribbon the zucchini, chop the parsley and the toasted walnuts.
8. Once the mushrooms & quinoa are cooked, mix them together with half of the parsley and the zucchini.
9. Put everything onto a serving platter and top with the remaining parsley, walnuts and then spoon over the ricotta.