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Greek Salad with a Twist

It is already feeling like summer and I am loving getting back into more salads.  Try this salad using your homemade chicken stock – it’s super fresh!

Ingredients, Serves 2-3 (depending how hungry you are!)

  • 1 cup cooked quinoa
  • 2 cups of homemade chicken stock
  • half a cauliflower chopped into florets and roasted for 25-30mins in splash of olive oil and lemon zest
  • 1 cucumber diced
  • 1 punnet cherry tomatoes
  • 250g of rocket (add more if you like more, I always have more rocket, love it!)
  • 1 bunch mint chopped
  • 1 bunch parsley chopped


  • 1/2 cup Extra Virgin Olive Oi
  • Juice from 1-2 lemons and or you could use roughly 1/3 cup of apple cider vinegar
  • 1/4 cup of chopped mint
  • 1 tablespoon of honey
  • 1 clove of garlic (minced)


  1. Cook quinoa – 1 cup quinoa to 2 cups chicken stock.  Bring mixture to the boil and then reduce heat and simmer for 5-10 mins.  When cooked all excess moisture should have gone from the pot, leaving a slightly translucent grain.  Allow to cool slightly.
  2. Meanwhile – break/cut cauliflower into florets and mix with a little Extra Virgin Olive Oil and lemon zest.  Roast in oven @ 180 degrees for about 25-30 mins allowing the cauliflower to caramelise
  3. Mix salad dressing ingredients into a jar mix and taste, balance the flavours if necessary
  4. Put all other salad ingredients into a bowl, add the roasted cauliflower last and drizzle with a generous amount of dressing.
  5. This salad would go beautifully with lamb, lemon chicken or some white fish.

Enjoy. x