Pea, Feta and Basil Salad

Ingredients

For the dressing:

• 75ml cold pressed rapeseed oil
• 15ml cider vinegar, we used Willy’s Live Apple Cider Vinegar
• 10ml lemon juice
• A pinch of salt and pepper

For the salad:

• 125g cooked quinoa, we used Merchant Gourmet Red and White cooked Quinoa
• 100g cooked green peas, fresh or frozen
• 100g vegetarian feta cheese, crumbled
• 20g pea shoots
• 3 large sprigs fresh basil, leaves only, torn

Method

1. Make the dressing: In a small jar, combine the rapeseed oil, cider vinegar, lemon juice, salt, and pepper. Seal the jar and shake well until emulsified.
2. Assemble the salad: In a large serving bowl, combine the cooked quinoa, peas, crumbled feta, pea shoots, and torn basil leaves. Toss gently. Pour the dressing over the salad and toss gently to combine.
3. Serve immediately.