Salads have become a little more interesting over the years with the use of fruit, nuts and different kinds of grains. I like to do a bit of an interesting salad with our BBQ food to bring some refreshing flavours to the sometimes heavy BBQ meat and this one we have used a lot - its an adaptation of a Mary Berry recipe.
This is delicious on its own - or as a side dish at a BBQ. It can be kept in the fridge for 2-3 days.
Quinoa Salad with Feta, Pomegranate and Fresh Herbs
Serves 8
Packet of quinoa and/or mix with packet of ready cooked lentils/bulgar wheat or pearl barley
Vegetable stock
3 spring onions
1 block feta cheese
7 stalks of coriander leaves
7 stalks of mint
7 stalks of parsley
1 pomegranate - seeds
3 lemons - juices
4 tbsp olive oil
Salt & Pepper
Handful of Olives halved - optional
Red pepper - diced - optional
1. Cook the quinoa with the stock and allow it to cool
2. Cut the feta into 1/2cm blocks and add
3. Take out the pomegranate seeds and add
4. Cut the spring onions into 1/2 pieces (add the diced peppers, halved olives if desired) and add
5. Remove the stalks from the herbs and finely chop the herb leaves (mint, coriander & parsley) and add
6. Squeeze the lemon juice and mix with the olive oil and salt and pepper
7. Gently mix all together and mix through the salad dressing
You can substitute the pomegranate for half slices of clementine and increase the mintTake out the quinoa or grains and add watermelon for a more fruity salad
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