Quinoa salad with toasted cumin and lemon vinaigrette RECIPE BY MALIKA VAN REENEN
2 cups cooked quinoa 4 small carrots, grated 12 cherry tomatoes, halved 2 stalks of celery, finely sliced 1/2 cucumber, seeds removed and sliced 1/2 green chilli, finely chopped 30g wild rocket A few sprigs of coriander, finely sliced 100g feta cheese
For the Lemon & Cumin Vinaigrette 5ml cumin seeds, toasted and ground 50ml freshly squeezed lemon juice 15ml honey salt & freshly ground black pepper 100ml olive oil
STEP 1: Combine salad ingredients in a large bowl. STEP 2: In a separate bowl, combine cumin, lemon juice, honey and seasoning. STEP 3: slowly pour in the olive oil whilst whisking continually. STEP 4: Pour the dressing over the salad and toss together just prior to serving.