Is there anything more enticing that a big bowl of fresh herbs and crunchy veg? Didn’t think so. One of my summer staples that may not have many ingredients but it sure packs a flavour punch! Team it with my falafels, eat it on its own or add to your favourite wrap.


  • 1/3 Cup of raw quinoa
  • 2 Lebanese cucumbers
  • 2 medium tomatoes
  • 1 Cup of flat leaf parsley
  • 2 Sprigs of mint
  • 3 Sprigs of spring onion
  • 1 whole lemon
  • 4 TBS of Extra virgin olive oil
  • Salt and pepper
  • Optional: Jalapeno tabasco (trust me)


  • Pop the quinoa into a saucepan with 1 cup of water and a pinch of salt. Bring to the boil and then turn heat to low and put the lid on. The quinoa is ready when the water is fully absorbed which takes roughly 15 mins. Once cooked, turn off heat and use a fork to fluff it up. Place in a large bowl then set aside to cool
  • Cut the cucumber lengthwise and the tomato in half horizontally through the middle if sitting upright and scrape out the seeds of both. Dice them up and add to the quinoa
  • Chop up the parsley, mint and spring onion and put in the bowl with the other ingredients
  • Squeeze the lemon juice into the bowl and drizzle over the oil.
  • If you’re feeling adventurous, add a few splashes of jalapeno tabasco and stir through


  • I scrape the seeds out of the cucumber and tomatoes to keep the salad fresh and not soggy. The seeds don’t go to waste as they go into our worm farm as food for the worms

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