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Mary Rose’s garden salad


- 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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