I could eat this everyday in summer I think, the contrast of fresh juicy watermelon and the salty feta is just bliss on a hot summer day. The mixed quinoa is the perfect texture and a wonderful protein addition.
Ingredients:
- 10 Mint leaves
- 1 Cucumber, shaved into ribbons
- 1 Lettuce, washed and thinly sliced
- 1 cup cooked Tricolour quinoa
- Drizzle of Olive oil
- 1/2 cup Feta
- Squeeze of lime
- 1/4 cup Church farm mojo sauce
Method:
1. Wash, chop, prepare all the salad ingredients. Cook the quinoa and let cool.
2. Assemble the salad with the lettuce, then the quinoa then the watermelon. Top with the cucumber ribbons, crumble on the feta, mint, drizzle with some olive oil and squeeze of lime.
3. A generous pour of the church farm mojo sauce all over everything.
4. Serve with prawns or fresh white fish of you’d like some extra protein.
Image & Recipe by Holly Nash @paradise_pantry
