Summer is a time for eating light, nutritious food and this week's recipe ticks all the boxes. The salad can be served as a starter or a side dish, the variety of textures and flavours giving it widespread appeal.
Pea, feta, quinoa and watermelon salad
Serves 4
150g peas
150g edamame beans
600ml vegetable stock
200g quinoa
1 watermelon quarter
200g feta
30g pine nuts
30ml white wine vinegar
200ml olive oil
10g mint
10g parsley
1 lemon
Bring a large pan of well-seasoned water to the boil. Cook the peas and edamame beans for two minutes before removing from the pan into a bowl of ice-cold water.
Bring the vegetable stock to the boil and add the quinoa, simmering for 14 minutes before removing from the heat. Allow the quinoa to steam cool and mix it well with a fork to keep it light and fluffy.
Peel the melon and cut it into 2cm dice. Cut the feta into 2cm dice as well.
Mix the peas, beans, pine nuts, white wine vinegar and olive oil through the quinoa and season well with salt. Chop the mint and parsley finely and mix them into the quinoa.
Place the quinoa in a large bowl with the feta and watermelon on top. Grate the lemon zest finely on top of the salad and serve.
Why are you making commenting on The Herald only available to subscribers?
It should have been a safe space for informed debate, somewhere for readers to discuss issues around the biggest stories of the day, but all too often the below the line comments on most websites have become bogged down by off-topic discussions and abuse.
heraldscotland.com is tackling this problem by allowing only subscribers to comment.
We are doing this to improve the experience for our loyal readers and we believe it will reduce the ability of trolls and troublemakers, who occasionally find their way onto our site, to abuse our journalists and readers. We also hope it will help the comments section fulfil its promise as a part of Scotland's conversation with itself.
We are lucky at The Herald. We are read by an informed, educated readership who can add their knowledge and insights to our stories.
That is invaluable.
We are making the subscriber-only change to support our valued readers, who tell us they don't want the site cluttered up with irrelevant comments, untruths and abuse.
In the past, the journalist’s job was to collect and distribute information to the audience. Technology means that readers can shape a discussion. We look forward to hearing from you on heraldscotland.com
Comments & Moderation
Readers’ comments: You are personally liable for the content of any comments you upload to this website, so please act responsibly. We do not pre-moderate or monitor readers’ comments appearing on our websites, but we do post-moderate in response to complaints we receive or otherwise when a potential problem comes to our attention. You can make a complaint by using the ‘report this post’ link . We may then apply our discretion under the user terms to amend or delete comments.
Post moderation is undertaken full-time 9am-6pm on weekdays, and on a part-time basis outwith those hours.
Read the rules here