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Best Baked Doughnuts


Mezze Medley


Feta and Quinoa Salad


A friend made me this hearty salad for lunch yesterday; it’s incredibly satisfying and the vegetables mixed through the quinoa gives this salad great texture. I enjoyed it served at room temperature. If you have any left over it saves well chilled in the fridge for up to 3 days.

Prep time: 10 minutes

Cooking time: 12 minutes 

Cooling time about 15 minutes

Makes: serves 3 to 4

Gluten Free, Vegan option 


2 cups cooked quiona

100g  (I cup) broccoli florets, sliced into bit sized pieces

1 tablespoon olive oil

8 green beans, with ends trimmed off sides

1/4 red pepper, chopped into small bite sized pieces

6 cherry tomatoes, chopped into 1/4

6 cornichon or 1 gherkin, chopped small

100g feta (crumbled) or marinated firm tofu (for vegan option)

4 pieces of falafel, (check ingredients for gluten free)

1 small, or half a larger courgette, julienne (very thinly sliced)

1 spring onion, finely chopped

1 small leak, finely chopped

For the dressing

3 tablespoons Extra Virgin Olive oil

2 tablespoons Balsamic vinegar

Juice of 1/2 a lemon

1 teaspoon pesto sauce, optional

Sea salt and black pepper to taste


  • Preheat the oven to 160 oc / 320 oF
  • Place the falafel in the oven to warm for about 10 minutes.
  • In a large frying pan, sauté the leaks in a tablespoon of olive oil for two minutes, then add the green beans, broccoli pieces and red pepper and sauté until ‘al dente’ – this should be approximately 4 minutes.
  • Stir in the cooked quinoa.
  • Transfer ingredients to a mixing bowl. Set aside to allow to cool for 10 to 15 minutes.
  • Now to make the dressing: whisk the olive oil, balsamic vinegar, lemon juice and pesto sauce (if using) together in a small bowl or jug. Season with a small pinch of sea salt and black pepper. Set aside.
  • Stir in the chopped tomatoes, spring onion, pickled cornichon/gherkin, feta/tofu and thinly sliced courgette.
  • Roughly crumble the warmed falafel into bite sized pieces and mix in.
  • Drizzle the salad dressing over the salad and stir together well.
  • Ready to serve.