Feta and tomato salad recipe

  • Serves 4
  • 20 mins to prepare and 15 mins to cook
  • 371 calories / serving
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179573 HERO

Cook the quinoa in the vegetable stock for 10-15 minutes or until the germ separates. Cover with a lid and leave to absorb the rest of the stock.

Cook the broad beans briefly in boiling salted water for 3-5 minutes, depending on size, then drain and leave to cool. Pop the bright green beans out of the shells and place in a bowl. Chop the tomatoes and scoop into the bowl along with the olives, onion and feta.

Add the quinoa and stir. Whisk together the dressing ingredients then pour over the salad and toss before serving.

  • Ingredients

  • 100g quinoa
  • 200ml vegetable stock
  • 75g broad beans
  • 4 tomatoes
  • handful mixed black and green olives, stoned and chopped
  • 1 red onion, peeled and finely sliced
  • 200g feta cheese
  • For the dressing

  • zest of ½ lemon
  • 2tbsp red wine vinegar
  • 5tbsp extra-virgin olive oil
  • salt
  • pepper
  • Energy 1545kj 371kcal 19%
  • Fat 27g 38%
  • Saturates 9g 47%
  • Sugars 6g 7%
  • Salt 2.6g 44%

of the reference intake
Carbohydrate 20.7g Protein 13.3g Fibre 2.7g

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