Falafel and Quinoa Salad

Directions: From frozen cook falafel bites for 16-18 minutes in a preheated oven set to 200°C/GM6, remove from oven and allow to cool. Allow 3 bites per portion. Cook required amount of Quinoa with a ratio of 2 parts water to 1 part Quinoa, boiling for 12-15 minutes until light and fluffy. Remove from heat and allow to cool. Cut the Piquillo Peppers into strips. Empty the Quinoa into a bowl and add the Chick Peas, sliced Black Olives and strips of Peppers. To make a dressing for the salad, mix a little of the white wine vinegar with the garlic & herb oil, whisk and season. Finally mix the dressing in with the Quinoa mix, add chopped fresh mint leaves, crumbled feta and Rocket to garnish. Top with the Falafel and serve in a large bowl with warm Flat bread.