Green Salad with Con3t Cherry Tomatoes, Baked Feta & Quinoa
with Lemon–Mustard Dressing
Ingredients:
For the salad
• 1 pack Papathanasiou Feta (400 g)
• 200 g mixed cherry tomatoes • 100 g quinoa • Mixed green leaves (rocket, lettuce, baby leaves)
• 2 tbsp extra virgin olive oil
• ½ tsp dried oregano
• Freshly ground black pepper
• 1 spring onion, Znely chopped
• 1 pack Papathanasiou Feta (400 g)
• 200 g mixed cherry tomatoes • 100 g quinoa • Mixed green leaves (rocket, lettuce, baby leaves)
• 2 tbsp extra virgin olive oil
• ½ tsp dried oregano
• Freshly ground black pepper
• 1 spring onion, Znely chopped
For the dressing
• 3 tbsp extra virgin olive oil
• 1½ tbsp fresh lemon juice
• 1 tsp Dijon mustard
• 1 tsp honey or agave
• Salt & freshly ground black pepper
Method:
1. Preheat the oven to 190°C.
2. Place the feta in an ovenproof dish.
Add the cherry tomatoes around it, drizzle with olive oil, season with oregano and pepper.
3. Bake for about 25 minutes, until the tomatoes soften and the feta turns lightly golden.
4. Cook the quinoa according to package instructions, drain well and let cool slightly.
5. Prepare the dressing by whisking all ingredients together.
6. Assemble the salad: combine the greens, quinoa, baked tomatoes and feta broken into chunks.
7. Finish with spring onion, drizzle with dressing and serve immediately.
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