- 1 red onion
- 1 orange
- A 150g bag of quinoa
- 1 melon
- A handful of mint
- A handful of chervil
- A handful of flat leaf parsley
- 2 large handfuls of rocket
- A 100g chunk of feta
- Sea salt and freshly ground pepper
- 1 tbsp olive oil
- Barbecue or griddle pan
- Small bowl
- Pan with lid
- Large bowl
If you’re using a barbecue, fire it up. Peel and finely slice the red onion. Zest and juice the orange and tip into a bowl with the onion. Add a pinch of salt and leave to marinate.
Rinse your quinoa for a few mins. Set a pan over medium heat. Add the quinoa and a pinch of salt. Toast for 1-2 mins, stirring. Pour in enough boiling water to come 1 cm above the quinoa. Cover.
Simmer for 15 mins or till the water has mainly been absorbed. Set aside to steam (lid still on) for a further 5 mins. Drain, if necessary, and leave to cool.
Halve your melon lengthwise then halve again. Cut the quarters into 5 cm thick slices. Leave the skin on, this keeps the melon together while cooking.
Pick the mint, parsley and chervil leaves from the stalks. Discard the stalks and roughly chop the herbs. Place in a serving bowl with the rocket, saving a handful of the herbs for garnishing.
If you’re using a griddle pan then heat it till it’s smoking. Brush the melon with a little oil. Place onto your pan or barbecue. Cook each side for 2-3 mins till griddle marks appear and it’s warmed through.
Tumble the cooled quinoa into the bowl with the herbs and rocket. Add the marinated onions. Season and toss.
Lay the griddled melon on top of the salad. Crumble the feta all over. Scatter over the remaining herbs to serve.