Thank you to my son Ben for finding this one and to Delicious Magazine for the inspiration. I’ve now made it several times, it’s really tasty and keeps in the fridge if you don’t finish it in the first sitting. The recipe serves 4 and the prep time is only 20-30 minutes. Enjoy!


  • 70g white or red quinoa
  • Handful of fresh mint leaves
  • Zest and juice of a lemon
  • One large long red chilli
  • 60g frozen peas
  • 50g feta chopped into small cubes
  • French dressing


  • First, cook the quinoa. Put into a sieve and rinse it through with cold water. Now put it into a saucepan with 250ml cold water and bring to a boil. Cover and simmer for about 15 minutes. Test and add a little water if it starts looking dry.
  • While the quinoa is cooking prepare the other ingredients in the serving bowl.
  • Peel the zest off the lemon with a potato peeler, now chop it finely with a sharp knife. Juice the lemon and add zest and juice to the bowl.
  • Cut the chilli lengthways and remove the seeds, now chop finely and add to the bowl.
  • Put the peas into boiling water, bring them back to the boil and drain immediately. Now run cold water over them to cool them. Add to bowl.
  • Break up 50g of feta cheese and add to the bowl.
  • add the quinoa and stir thoroughly.
  • Then remove the tougher parts of the mint stalks and rip the leaves on top of the salad.
  • Add a little French dressing to taste.
  • Mix thoroughly before serving.