Coeliac Sanctuary

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Fig and Feta Salad

Salads don't have to be boring, this one has an almost Mediterranean feel, a typical fig salad usually uses Parmesan, but in this one we have switched the cheese to a Greek Feta which pairs really well with sweet figs, the saltiness of the feta is just a perfect match and it is of course naturally gluten free too.

Added 4th October 2017
Updated 10th November 2020
Recipe by Alison Wheatley

This recipe is...

  • High Fibre High Fibre
  • Slimming World Friendly Slimming World Friendly
  • Vegetarian Vegetarian

Ingredients

Handful babyleaf salad
1 radish
30g quinoa
150ml vegetable stock
1 fig
45g feta
1tsp honey
  • Preparation Time: 5 Mins
  • Cooking Time: 10 Mins
  • This recipe makes 1 serving

This recipe is free from...

Celery
Crustaceans
Dairy
Egg
Fish
Gluten
Lupin
Molluscs
Mustard
Peanuts
Sesame
Soya
Sulphites
Tree Nuts

Method

1. Place the babyleaf salad on a plate, slice the radish and lay on the salad leaves. Set aside while you do the quinoa.

2. Pour the quinoa into a pan. Make up the stock using boiling water and add to the pan, place on a low-medium heat and cook for around 10 minutes until the water has been absorbed and the quinoa has "popped".

3. Scatter the cooked quinoa over the leaves and radish.

4. Slice the fig and crumb the feta onto the salad, finish by drizzling over the a teaspoon of honey, the sweetness compliments they salty flavour of the feta however you don't have to use honey, a simple vinegar dressing would also work well.

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