|Three colour quinoa||200g|
|Casa De Mare cous cous||500g|
|Pure olive oil glass||60ml|
|Arco lemon juice||30ml|
|Maldon sea salt||4g|
|Chopped garlic in oil||10g|
|Everyday Favourites sweet potato falafel bites||30|
|Ramona's Kitchen red pepper houmous||200g|
|Sourdough round pitta||5|
- Cook all the grains and refresh in ice cold water then set to one side to drain.
- Once all the grains are drained add together and mix in the oil, chopped herbs, salt, lemon juice and garlic then set to one side to infuse.
- Dice the tomato, cucumber and red onion, slice the baby spinach and mix this with the salad.
- Place into your desired dish, finish with lemon wedges and serve with falafel, houmous, warmed flatbread chunks and fresh picked herbs.