Tangy melon, feta and quinoa salad bowl
Ingredients
1 Packet of precooked red/white quinoa Merchant Gourmet
3-4 slices of prosciutto slices
A handful of baby rocket leaves
1/2chilled melon, cut into chunks (I’ve used the tangy twist melon as it gives a lovely citrus burst)
A few mint leaves
A few basil leaves
1 tbs honey (I like to use organic local honey)
2 tbs extra virgin olive oil
Juice of 1/2 lemon
Method
Grill prosciutto until crispy
roughly chop rocket, mint and basil
Make the dressing by mixing the lemon juice, evoo and honey in a bowl
mix quinoa, rocket, mint, basil, melon in a bowl and stir in the dressing
