Gluten Free Fig and Feta Salad

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

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".

Scatter the cooked quinoa over the leaves and radish.

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.