Transport yourself to the Mediterranean with this bright and flavourful vegetarian lunch. The combination of sweet figs and salty feta is going to blow your mind. In a good way, of course.
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Serves
4
Feta
Sesame Seeds
Drained Cooked Chickpeas
Quinoa
Lemon
Fresh Mint
Fig
Balsamic Vinegar
Honey
Chilli Flakes
Olive Oil
Salt
Black Pepper
Serves
4
Feta
Sesame Seeds
Drained Cooked Chickpeas
Quinoa
Lemon
Fresh Mint
Fig
Balsamic Vinegar
Honey
Chilli Flakes
Olive Oil
Salt
Black Pepper
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Step 1.
Bring a saucepan of salted water to the boil. Cook the quinoa according to the pack instructions. Drain well and set aside.
Step 2.
Halve each block of feta lengthways to make thinner slabs, then cut each piece into quarters — you should have 8 even slices. Tip the sesame seeds onto a plate and press each piece of feta into the seeds to coat one side. Set aside.
Step 3.
Finely chop the mint. Zest and juice the lemon. Toss the drained quinoa with chickpeas, lemon zest, and chopped mint. In a small bowl, whisk the lemon juice with olive oil, salt, and pepper. Drizzle over the quinoa and mix well.
Step 4.
Halve the figs and drizzle with a little olive oil and a pinch of salt. Air-fry at 180°C for 3–5 mins until soft and juicy. Remove the figs and add the sesame-coated feta. Air-fry at 200°C for 5 mins until golden and crispy.
Step 5.
Mix the honey with the balsamic vinegar and chilli flakes. Drizzle generously over the warm figs.
Step 6.
Spoon the quinoa salad onto plates or into containers. Top with crispy sesame feta and honeyed figs. Serve warm, or enjoy cold as a lunchbox.
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Notes (1)
S
Sarah C.
a day ago
Would make again with maybe half the amount of mint
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