Herby Quinoa Salad

• 250g baby Roma tomatoes, chopped
• Olive oil spray
• Salt and freshly ground black pepper, to taste
• 125g PHILADELPHIA Block Cream Cheese, broken into 2cm pieces
• 2 tablespoons olive oil
• 2 teaspoons lemon juice
• 1 cup white quinoa, cooked as per packet directions
• ¼ teaspoon allspice
• 1/3 cup toasted pine nuts
• 3-5 spring onions, finely chopped
• ¼ cup finely chopped mint
• ¼ cup finely chopped coriander

1. PLACE the tomatoes on a baking tray, spray with oil and season. Bake in a moderate oven 180^oC for 20-30 minutes.
2. PLACE the PHILLY on a paper lined baking tray, spray with oil and bake in a moderate oven for 15 minutes or until browned on the edges.
3. MIX together the oil, lemon juice and allspice, then season.  Combine with the quinoa in a large bowl. Add the pine nuts, spring onions and herbs and toss to combine. Transfer to a serving platter and top with the tomatoes and PHILLY. Serve warm or cool.

Tip: This salad keeps well, covered, in the refrigerator for a day or two.