- 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
- 1.
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.
- 2.
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.
- 3.
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.
- 4.
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.
- 5.
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.
- 6.
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.
- 7.
Tumble the cooled quinoa into the bowl with the herbs and rocket. Add the marinated onions. Season and toss.
- 8.
Lay the griddled melon on top of the salad. Crumble the feta all over. Scatter over the remaining herbs to serve.