Enjoy this delightfully refreshing salad on a hot summer day.

SERVES: 2

INGREDIENTS

• 80 g quinoa

• 1/2 cup pomegranate seeds

• 1/2 cup fresh mint leaves

• 1/2 cup fresh parsley leaves

• 1/2 cup orange slices

• 1/2 cup chopped feta cheese

• 1/2 tsp Himalayan salt

• 1/4 tsp crushed black pepper

• 1/2 tsp sumac / dried pomegranate powder

• 1 tsp balsamic vinegar

• 1 1/2 tsp lemon juice

• 2 tbsp olive oil

Method

1. Wash quinoa twice and boil with 120 ml water. Bring to a boil, then reduce the heat, cover and cook for 10-12 minutes till the water is completely absorbed.

2. Spread and cool the quinoa in a plate.

3. Wash and chop fresh mint leaves and parley leaves finely.

4. In a mixing bowl, add the mint leaves, parsley leaves, pomegranate seeds, cooled quinoa, olive oil. Mix well.

5. Add salt, pepper, sumac, balsamic vinegar and lemon juice. Stir well.

6. Lastly, add feta cheese and orange slices.

7. Refrigerate for 10 minutes and let the flavours blend.

8. Serve cold.