Spring Salad with Raw Honey & Lemon Dressing

Light lunch or side dish, this spring recipe featuring Maters & Co raw honey will delight your taste buds!

INGREDIENTS (for 2-3 servings)


  • 2 cup uncooked quinoa
  • 46 cups frozen garden peas
  • 1 cup feta cheese crumbled
  • 1-2 cup(s) cooked organic chicken pieces (fillets or thighs)
  • 1 cup freshly chopped basil and cilantro
  • 1 cup almonds, pulsed in a food processor until crushed


  • 2/3 cup freshly squeezed lemon juice (24 large juicy lemons)
  • 2/3 cup olive oil
  • 1/2 teaspoon salt (more to taste)
  • 2-3 tbsp of Maters & Co Spring Pure Spring Cambridgeshire honey (or other Maters & Co light - medium honey)


  1. Cook the quinoa according to the instructions. Allow it to chill or better still, make the night before and pop into the fridge.
  2. Bring a pot of water to boil and then turn off the heat. Add the peas and cover until bright green. Toss the quinoa with the peas, feta, chicken, herbs, and almonds.
  3. Puree all the honey dressing ingredients in the food processor. Toss the dressing with the salad ingredients.
  4. Season generously with salt and pepper.
  5. Serve tossed with fresh baby spinach, with warm french bread, or enjoy by itself!

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