Crunchy, bright, sweet and tangy – this Spring salad is a winner this season! Showcasing some of the yummiest new Spring produce, make this for a crowd or for yourself for a light, tasty lunch!

Pairing Suggestion: Porcupine Ridge Sauvignon Blanc



    1 cup quinoa
    250 g baby carrots, peeled
    1 orange, cut into 8ths
    200 g sugar snap peas
    2 courgettes, thinly sliced
    50 g gooseberries, halved
    10 strawberries, halved
    2 radishes, thinly sliced
    1/2 red onion, thinly sliced
    50 g pomegranate
    a handful fresh mint
    50 g basil pesto
    50 ml olive oil
    juice of half a lemon


    Place the quinoa and veg stock into a medium sized pot, add the salt and bring to a gentle simmer.
    Simmer for 5 minutes, set aside to cool.
    Heat a griddle pan over a high heat.
    Lightly oil and grill the baby carrots for 2 minutes on each side.
    Set aside.
    Grill the oranges for a minute on each side and set aside.
    Bring a small pot of salted water to the boil.
    Blanch the sugar snaps for 2 minutes, drain and set aside to cool.
    Toss the quinoa with the courgettes, gooseberries, strawberries, radishes and red onion.
    Place into a serving bowl, top with the grilled carrots, oranges and sugar snaps.
    Garnish the salad with pomegranate and fresh mint.
    To make the basil dressing, mix together the basil pesto with the olive oil and lemon juice.
    Serve with the salad.