Mary Rose’s garden salad

January 17, 2019



-    200g garden peas

-    300g sugar snapped peas 

-    One stock cube

-    ¾ cup quinoa 

-    1 cup of mint leaves 

-    100g Greek feta 

-    400g pumpkin (cubed) 

-    50g chopped almonds

-    Salt 


For the dressing 

-    ¼ cup lemon juice

-    ¼ cup olive oil 

-    2 teaspoons of Dijon mustard 

-    ¼ cup apple cider vinegar 



-    Mix the salad dressing ingredients in a small bowel

-    Bring a large pot to a boil with a pinch of salt, then add both peas in and cook for 2 minutes. 

-    In another pot, bring 1-1½ cups of water to a boil with the stock cube and quinoa. Reduce to a simmer and cook until the quinoa is tender. 

-    Add the dressing to the peas, mint, and quinoa to serve, topping with the almonds and feta. 


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