Seen in Ancient Rome as the symbol of Venus, the goddess of love, the strawberry has always been the best fruit for a romantic evening. This salad offers delightful freshness and subtle warmth, with succulent & sweet strawberries, roasted in honey and spread over chickpea & quinoa. Finished with creamy feta cheese, a crunch of beetroot crisps, and a raspberry dressing. It’s the berry best salad!
Sweet Nectar Strawberry & Quinoa Salad
Sweet Nectar Strawberry & Quinoa Salad
with quinoa, feta cheese & Rootstock beetroot crisps
Hands on Time: 25 - 40 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Chickpeas
- Cucumber
- Danish-style Feta
- Fresh Mint
- Fresh Strawberries
- Radish
- Rootstock Beetroot Crisps
- Salad Leaves
- Sweet Nectar Marinade
- White Quinoa
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
ROAST STRAWBS & Chickpeas
Preheat the oven to 180°C. Remove the leaves from the strawberries, keeping the stems intact for decorative effect. Wipe the flesh with a damp cloth to remove any fur. Slice in half lengthways and place on a roasting tray, cut-side down. Pour over the Sweet Nectar Marinade and set aside to marinate. Place the drained Chickpeas on a separate roasting tray, coat in oil, and season to taste. Spread out in a single layer and roast in the hot oven for 20-25 minutes until crispy. At the halfway mark, give the chickpeas a shift and pop the tray of marinated strawberries in the oven. Cook for the remaining roasting time until heated through and juicy. Remove both trays from the oven on completion.
PERFECT QUINOA
Rinse the quinoa and place in a pot. Submerge in 200ml of water, place over a medium-high heat, and bring to a simmer with the lid on. Cook for 12-15 minutes until the quinoa is fluffy and the tails have popped out, adding more water if required during the cooking process. On completion, drain if necessary and return to the pot. Cover with a lid and allow to stand off the heat for 5 minutes.
DELISH DRESSING
When the quinoa and Chickpeas are ready, place in a bowl with the rinsed Salad Leaves. Toss together with the diced Cucumber. To make the sweet nectar dressing, drain the juices from the tray of cooked strawberries into a small bowl. Add in a drizzle of olive oil, whisk until combined, and season to taste.
WARM, FRESH, DELIGHTFUL
Make a bed of dazzling quinoa salad and cover with the roast strawberries. Scatter with the sliced Radish and top with feta cheese crumble. Garnish with the fresh, sliced mint and drizzle over the sweet nectar dressing. Finish off with a crumble of handmade beetroot crisps. Simply delicious, Chef!
Fresh Strawberries - 100g
Sweet Nectar Marinade - 30ml
Chickpeas - 120g
White Quinoa - 75ml
Salad Leaves - 20g
Cucumber - 50g
Radish - 20g
Danish-style Feta - 40g
Fresh Mint - 4g
Rootstock Beetroot Crisps - 40g
ROAST STRAWBS & Chickpeas
Preheat the oven to 180°C. Remove the leaves from the strawberries, keeping the stems intact for decorative effect. Wipe the flesh with a damp cloth to remove any fur. Slice in half lengthways and place on a roasting tray, cut-side down. Pour over the Sweet Nectar Marinade and set aside to marinate. Place the drained Chickpeas on a separate roasting tray, coat in oil, and season to taste. Spread out in a single layer and roast in the hot oven for 25-30 minutes until crispy. At the halfway mark, give the chickpeas a shift and pop the tray of marinated strawberries in the oven. Cook for the remaining roasting time until heated through and juicy. Remove both trays from the oven on completion.
PERFECT QUINOA
Rinse the quinoa and place in a pot. Submerge in 400ml of water, place over a medium-high heat, and bring to a simmer with the lid on. Cook for 12-15 minutes until the quinoa is fluffy and the tails have popped out, adding more water if required during the cooking process. On completion, drain if necessary and return to the pot. Cover with a lid and allow to stand off the heat for 5 minutes.
DELISH DRESSING
When the quinoa and Chickpeas are ready, place in a bowl with the rinsed Salad Leaves. Toss together with the diced Cucumber. To make the sweet nectar dressing, drain the juices from the tray of cooked strawberries into a small bowl. Add in a drizzle of olive oil, whisk until combined, and season to taste.
WARM, FRESH, DELIGHTFUL
Make a bed of dazzling quinoa salad and cover with the roast strawberries. Scatter with the sliced Radish and top with feta cheese crumble. Garnish with the fresh, sliced mint and drizzle over the sweet nectar dressing. Finish off with a crumble of handmade beetroot crisps. Simply delicious, Chef!
Fresh Strawberries - 200g
Sweet Nectar Marinade - 60ml
Chickpeas - 240g
White Quinoa - 150ml
Salad Leaves - 40g
Cucumber - 100g
Radish - 40g
Danish-style Feta - 80g
Fresh Mint - 8g
Rootstock Beetroot Crisps - 40g
ROAST STRAWBS & Chickpeas
Preheat the oven to 180°C. Remove the leaves from the strawberries, keeping the stems intact for decorative effect. Wipe the flesh with a damp cloth to remove any fur. Slice in half lengthways and place on a roasting tray, cut-side down. Pour over the Sweet Nectar Marinade and set aside to marinate. Place the drained Chickpeas on a separate roasting tray, coat in oil, and season to taste. Spread out in a single layer and roast in the hot oven for 30-35 minutes until crispy. At the halfway mark, give the chickpeas a shift and pop the tray of marinated strawberries in the oven. Cook for the remaining roasting time until heated through and juicy. Remove both trays from the oven on completion.
PERFECT QUINOA
Rinse the quinoa and place in a pot. Submerge in 600ml of water, place over a medium-high heat, and bring to a simmer with the lid on. Cook for 12-15 minutes until the quinoa is fluffy and the tails have popped out, adding more water if required during the cooking process. On completion, drain if necessary and return to the pot. Cover with a lid and allow to stand off the heat for 5 minutes.
DELISH DRESSING
When the quinoa and Chickpeas are ready, place in a bowl with the rinsed Salad Leaves. Toss together with the diced Cucumber. To make the sweet nectar dressing, drain the juices from the tray of cooked strawberries into a bowl. Add in a drizzle of olive oil, whisk until combined, and season to taste.
WARM, FRESH, DELIGHTFUL
Make a bed of dazzling quinoa salad and cover with the roast strawberries. Scatter with the sliced Radish and top with feta cheese crumble. Garnish with the fresh, sliced mint and drizzle over the sweet nectar dressing. Finish off with a crumble of handmade beetroot crisps. Simply delicious, Chef!
Fresh Strawberries - 300g
Sweet Nectar Marinade - 90ml
Chickpeas - 360g
White Quinoa - 225ml
Salad Leaves - 60g
Cucumber - 150g
Radish - 60g
Danish-style Feta - 120g
Fresh Mint - 10g
Rootstock Beetroot Crisps - 100g
ROAST STRAWBS & Chickpeas
Preheat the oven to 180°C. Remove the leaves from the strawberries, keeping the stems intact for decorative effect. Wipe the flesh with a damp cloth to remove any fur. Slice in half lengthways and place on a roasting tray, cut-side down. Pour over the Sweet Nectar Marinade and set aside to marinate. Place the drained Chickpeas on a separate roasting tray, coat in oil, and season to taste. Spread out in a single layer and roast in the hot oven for 30-35 minutes until crispy. At the halfway mark, give the chickpeas a shift and pop the tray of marinated strawberries in the oven. Cook for the remaining roasting time until heated through and juicy. Remove both trays from the oven on completion.
PERFECT QUINOA
Rinse the quinoa and place in a pot. Submerge in 800ml of water, place over a medium-high heat, and bring to a simmer with the lid off. Cook for 12-15 minutes until the quinoa is fluffy and the tails have popped out, adding more water if required during the cooking process. On completion, drain if necessary and return to the pot. Cover with a lid and allow to stand off the heat for 5 minutes.
DELISH DRESSING
When the quinoa and Chickpeas are ready, place in a bowl with the rinsed Salad Leaves. Toss together with the diced Cucumber. To make the sweet nectar dressing, drain the juices from the tray of cooked strawberries into a bowl. Add in a drizzle of olive oil, whisk until combined, and season to taste.
WARM, FRESH, DELIGHTFUL
Make a bed of dazzling quinoa salad and cover with the roast strawberries. Scatter with the sliced Radish and top with feta cheese crumble. Garnish with the fresh, sliced mint and drizzle over the sweet nectar dressing. Finish off with a crumble of handmade beetroot crisps. Simply delicious, Chef!
Fresh Strawberries - 400g
Sweet Nectar Marinade - 120ml
Chickpeas - 480g
White Quinoa - 300ml
Salad Leaves - 80g
Cucumber - 200g
Radish - 80g
Danish-style Feta - 160g
Fresh Mint - 12g
Rootstock Beetroot Crisps - 100g
Frequently Asked Questions
What is the preparation time for Sweet Nectar Strawberry & Quinoa Salad?
The preparation time for Sweet Nectar Strawberry & Quinoa Salad with quinoa, feta cheese & Rootstock beetroot crisps is between 25 and 40 minutes.
What is the total time required to make Sweet Nectar Strawberry & Quinoa Salad with quinoa, feta cheese & Rootstock beetroot crisps?
The total time required to make Sweet Nectar Strawberry & Quinoa Salad with quinoa, feta cheese & Rootstock beetroot crisps is between 40 and 55 minutes.
How many servings does Sweet Nectar Strawberry & Quinoa Salad provide?
4 servings
What are the main ingredients in Sweet Nectar Strawberry & Quinoa Salad?
Chickpeas, Cucumber, Danish-style Feta, Fresh Mint, Fresh Strawberries, Radish, Rootstock Beetroot Crisps, Salad Leaves, Sweet Nectar Marinade, White Quinoa
What is the nutritional information of Sweet Nectar Strawberry & Quinoa Salad?
Calories: 925, Carbs: 131 grams, Fat: grams, Protein: 32.4 grams, Sugar: 55.9 grams, Salt: 599 grams
How do I prepare Sweet Nectar Strawberry & Quinoa Salad?
PERFECT QUINOA: Rinse the quinoa and place in a pot. Submerge in 400ml of water, place over a medium-high heat, and bring to a simmer with the lid on. Cook for 12-15 minutes until the quinoa is fluffy and the tails have popped out, adding more water if required during the cooking process. On completion, drain if necessary and return to the pot. Cover with a lid and allow to stand off the heat for 5 minutes. ROAST STRAWBS & CHICKPEAS: Preheat the oven to 180°C. Remove the leaves from the strawberries, keeping the stems intact for decorative effect. Wipe the flesh with a damp cloth to remove any fur. Slice in half lengthways and place on a roasting tray, cut-side down. Pour over the sweet nectar marinade and set aside to marinate. Place the drained chickpeas on a separate roasting tray, coat in oil, and season to taste. Spread out in a single layer and roast in the hot oven for 25-30 minutes until crispy. At the halfway mark, give the chickpeas a shift and pop the tray of marinated strawberries in the oven. Cook for the remaining roasting time until heated through and juicy. Remove both trays from the oven on completion. WARM, FRESH, DELIGHTFUL: Make a bed of dazzling quinoa salad and cover with the roast strawberries. Scatter with the sliced radish and top with feta cheese crumble. Garnish with the fresh, sliced mint and drizzle over the sweet nectar dressing. Finish off with a crumble of handmade beetroot crisps. Simply delicious, Chef! DELISH DRESSING: When the quinoa and chickpeas are ready, place in a bowl with the rinsed salad leaves. Toss together with the diced cucumber. To make the sweet nectar dressing, drain the juices from the tray of cooked strawberries into a small bowl. Add in a drizzle of olive oil, whisk until combined, and season to taste.
What should be prepared from my kitchen to make Sweet Nectar Strawberry & Quinoa Salad?
Chickpeas, Cucumber, Danish-style Feta, Fresh Mint, Fresh Strawberries, Radish, Rootstock Beetroot Crisps, Salad Leaves, Sweet Nectar Marinade, White Quinoa
How many calories does Sweet Nectar Strawberry & Quinoa Salad have?
925 calories
How much fat content does Sweet Nectar Strawberry & Quinoa Salad have?
grams
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