Pea, mint, tomato & Quinoa salad

(Serves 2)


90g quinoa cooked

60g peas

80g broad beans (podded)

Juice of ½ a lemon

8-10 mint leaves, roughly chopped

50g feta cheese crumbled

80g plum tomatoes

sea salt and ground black pepper to season

Few handfuls Rocket or watercress Leaves


Yogurt Dressing

150 g full fat natural live yogurt

Large handful mint leaves finely chopped

1/2 lemon squeezed for juice

1 tbsp extra virgin olive oil



  1. In a small pot of water add the peas and broad beans then simmer gently for 5-6 minutes until tender and drain.
  2. Sprinkle a pinch of sea salt to season before removing the pan from the heat then drain and add to cool water.
  3. Cook the quinoa as the packet instructs and add to a large bowl, add the plum tomatoes, lemon juice and mint leaves.
  4. Crumble with feta and stir through. Season with sea salt and black pepper to taste.
  5. To plate up, firstly, dress your plate with leaves and then add the quinoa mixture, finally spoon over the peas & broad beans.
  6. To make the yogurt dressing, place all of the ingredients in a small bowl and whisk to combine. Drizzle the yogurt dressing over the salad, or serve in individual portions on the side.

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