• 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