Greek cheese is centre stage

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The sharp feta goes perfectly with the peppery watercress in this super healthy, energy boosting lunch.

Preparation time: 10 minutes 
Cooking time: 10-15 minutes. To serve 4 people

175g/6oz quinoa, 1 medium head broccoli broken into florets, 2 tbsp hazelnut oil, zest and juice 1 lemon, salt and freshly ground black pepper, 25g/1oz hazelnuts, 1 (100g) packs watercress, 250g/9oz cherry tomatoes halved, 100g/4oz feta cheese drained and crumbled.


Cook the quinoa in boiling water for around 10 minutes or until just tender.

In a separate pan of boiling water, cook the broccoli florets for 2 minutes.

Drain the quinoa and broccoli in a large sieve and then rinse in cold water until cold.

Then drain and transfer to a large bowl.

Add the oil, lemon zest and juice and seasoning to personal taste.

Toast the hazelnuts under a

medium grill, then roughly chop.

Roughly chop the watercress and add to the quinoa along with the hazelnuts, tomatoes

and feta cheese.

Serve the healthy dish with more watercress leaves as a meal or side salad.