Make the most of cherries while they are in season. I love cherries and this a bit of a different way of eating them.
I’m a big fan of adding a sweet element to a salad, be it raisins in couscous or melon and parma ham. This recipe does the same, mixing the sweet cherries with salty feta.
I bought a big pack of cherries to use for this salad and munched away at some while I prepared everything. Therefore my measurement underneath is a bit of a guess, so just chuck in as many as you like (the more the merrier in my opinion).
Cherry, almond and feta quinoa
1 pack of rocket (about 70g)
30g flaked almonds
30g whole almonds (roughly chopped)
For the dressing:
Juice of 1 lemon
4 tbsp. extra virgin olive oil
4 tbsp. organic honey
3 tbsp. apple cider vinegar
Cracked black pepper
Rinse the quinoa under cold water for a minute or so.
Cook the quinoa in vegetable stock according to pack instructions. I cook mine for about 15 minutes.
When it’s done, rinse the quinoa again under cold water to cool it down and stop it sticking together. Set aside.
In a dry pan, toast the almonds on a medium heat for a few minutes until they turn golden and smell great. Set aside.
Use a sharp knife to half the cherries and take the stones out.
Put the cherries in a large bowl with the quinoa, the rocket and the feta and use salad spoons to mix everything together.
To make the dressing, mix all of the dressing ingredients together and shake to combine- an empty jam jar is always useful for this. Season with salt and pepper to taste.
Dress the salad with the dressing and stir to combine so everything is coated well. Taste the salad and add more salt and pepper if you think it needs it.
Sprinkle the toasted almonds on top before serving.