
Artichoke and Feta Quinoa Salad
Chilled quinoa, artichoke hearts, feta and tomato are dressed with parsley and oregano vinaigrette. Lemon wedges are served alongside.
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Chilled quinoa, artichoke hearts, feta and tomato are dressed with parsley and oregano vinaigrette. Lemon wedges are served alongside.

Aubergine and tomato simmer with onion and oregano until tender. Chickpeas, spinach, couscous and mint are folded through.

Lamb and tomato simmer with onion and oregano. Cooked chickpeas, brown rice and pasta are folded in, with lemon wedges served alongside.

Roasted chickpeas, bell pepper and artichoke hearts are served on baguette toasts spread with mint yogurt. A light scattering of toasted breadcrumbs finishes the topping.

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