Quinoa, chicken, guava and feta salad
Photo by Babiche Martens
Making the most of what's in season is something I have inherited, hence my current obsession with guavas. There are several trees hanging over garden walls further down our street and the pavement is thick with dropped fruit. Nobody seems to pick them up, they just stand on them and squish the juicy pink berries. Today, I have roasted them with balsamic and olive oil, then added a selection of other ingredients to make a light, tasty salad. For the dressing I like to use manuka honey - it's my favourite.
|2 Tbsp||Balsamic vinegar|
|2 Tbsp||Olive oil|
|3 cups||Quinoa, cooked|
|2||Chicken breasts, cooked and thinly sliced|
|1||Red onion, thinly sliced|
|100 g||Feta, crumbled|
|½ cup||Parsley, chopped|
|½ cup||Hazelnut, toasted|
- Preheat oven to 180C.
- Into an oven dish place the guavas, balsamic and olive oil. Toss to combine then place into the oven for 20 minutes until softened and starting to caramelise. Remove and cool.
- To make the dressing, combine the honey, lime juice and olive oil and mix well.
- Into a large bowl place the quinoa, cooked chicken, onion, feta, parsley, nuts, dressing and guavas. Combine gently and serve onto a large platter.