1cucumberhalved, seeds scooped out and then sliced
4handfuls salad leaves
Heat the oven to 220C/ fan 200C/ gas 7. Cook the quinoa following pack instructions then drain well.
Heat a little oil in a pan and add the pepper and pine nuts. Cook until the pepper has softened and the nuts are lightly golden.
In a bowl, mix the quinoa with the zest, 1 handful of dill, the mint, the pepper and nuts, the feta and egg. Season.
Line a baking sheet with baking parchment. Using your hands, carefully shape into balls the size of a walnut (you'll make about 30). Put on the baking sheet and bake for 15 minutes or until the tops are golden and they have firmed up.
To make the dressing, whisk the lemon juice with the mayonnaise and the other handful of dill and then season. Toss half the dressing with the cucumber.
To serve, divide the salad and cucumber between 4 plates. Add the quinoa balls (be gentle as they are quite delicate) and drizzle over the remaining lemon and dill aïoli.