Light lunch or side dish, this spring recipe featuring Maters & Co raw honey will delight your taste buds!
INGREDIENTS (for 2-3 servings)
Salad:
- 2 cup uncooked quinoa
- 4–6 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
Dressing:
- 2/3 cup freshly squeezed lemon juice (2–4 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)
METHOD
- Cook the quinoa according to the instructions. Allow it to chill or better still, make the night before and pop into the fridge.
- 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.
- Puree all the honey dressing ingredients in the food processor. Toss the dressing with the salad ingredients.
- Season generously with salt and pepper.
- Serve tossed with fresh baby spinach, with warm french bread, or enjoy by itself!