For the honey-balsamic dressing:
1 tbsp honey
1 tbsp balsamic vinegar
1 tbsp lemon juice
3 tbsp olive oil
1-2 tbsp hot water Salt, to taste
For the salad:
1 cup quinoa, rinsed (or barley or millet)
2 cups baby spinach
2 cups strawberries, rinsed and roughly sliced at different angles (for a rustic look),
1 ripe avocado, roughly cut into cubes
100g soft goat’s cheese (or feta)
1 tbsp basil, chopped
1 tbsp mint, chopped or whole leaves
- Shake all of the dressing ingredients together in a clean and sealed jam jar until the mixture emulsifies and looks ‘creamy’. Set aside.
- Cook the quinoa according to the pack's instructions until light and fluffy.
- To assemble: scatter the spinach leaves over a platter, add the quinoa, strawberries, avocado, cheese and herbs. Drizzle with the dressing before serving.
Recipe by Sarah Graham
Photography by Curtis Gallon (from Wholesome)