Roast fennel quinoa salad with basil yogurt dressing

Method

1. Heat the oven to 180oC fan/ gas 6. Finely zest the lemon into a bowl and set aside. Cut the fennel into 1cm thick wedges, cutting the woody stalks into 1cm pieces too, to avoid any stringiness, then tip into a roasting tin. Quarter the zested lemon, squeeze the juice over the fennel, then toss with the olive oil and put in the oven to roast for 30 minutes.
2. After 10 minutes, add the beans, toss to combine, then return to the oven. After another 12 minutes, put the cherry tomatoes in a small roasting tin and roast for the final 8 minutes.
3. Meanwhile, cook the quinoa in boiling salted water for 12 minutes. Whizz the yogurt with the basil leaves to make a bright green dressing. Add it to the bowl with the lemon zest in, stir, then taste and season with plenty of salt and pepper.
4. Once all the vegetables are cooked, mix the quinoa and olives into the fennel and beans, then taste and season with salt and pepper. Divide among plates or arrange on a serving platter, then top with torn mozzarella (if using) and the roasted cherry tomatoes. Drizzle with the basil dressing to serve.