370g cooked quinoa

2 small cucumbers, chopped

135g chopped kale

100g cherry tomatoes, sliced in half

35g feta cheese

10g chopped chives

35g pine nuts

Olive oil

Juice of ½ lemon

Salt and pepper

Fresh mint leaves

4 large tortilla wraps

1 small red onion, thinly sliced

White wine vinegar

a few pinches of cane sugar and salt

Pesto Sauce

70g pumpkin seeds

1 small garlic clove

70g chopped kale

40g chopped fresh basil

Juice and zest of 1 small lemon

¼ tsp dijon mustard

60ml extra-virgin olive oil

Sea and pepper


In a large bowl, combine quinoa, feta cheese, all vegetables and pine nuts. Add olive oil, lemon juice, salt and pepper and toss.

Spread quinoa mixture on the wrap with a few dollops of pesto sauce, top with mint then wrap.

Pesto Sauce

Mix together pumpkin seeds and garlic in a food processor.
Add kale and basil and mix.

Add lemon juice, lemon zest, mustard, salt and pepper and mix again.
Continue mixing while adding olive oil