Special thanks to chef Stephen Taylor Winter for this recipe!


  • 0.5 cucumber, peeled and deseeded
  • 200 g cherry tomatoes
  • 100 g radishes
  • 200 g quinoa
  • juice of 2 lemons
  • 1 clove of garlic
  • 1 bunch of flat leaf parsley
  • 1 sprig of mint
  • 6 tblsp olive oil (half a loaf of sourdough bread to make croutons)


  • Half the cherry tomatoes, quarter the radishes and fully slice the cucumber.
  • Dice the bread and dry in the oven for 30 minutes at 130c, with 3 tbsp of olive oil.
  • Cook the quinoa in boiling salted water for 12 minutes, drain and refresh in cold water.
  • Mix all of the salad ingredients except for the croutons.
  • Chop the garlic, add to the lemon juice and then add the rest of the oil.
  • Add this to the salad mix, then add croutons and serve.