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Healthy Feta Salad: A favourite family recipe from Giraffe restaurant

Juliette Joffe, co-owner of Giraffe restaurant, shares one of her favourite family dishes

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This recipe is taken from The Giraffe Family Cookcook by Hugo Arnold (Weidenfeld & Nicholson, £14.99). With lots of fresh vegetables, a little cheese for protein and Giraffe's famous house dressing, this is a summer salad with crunch, attitude and colour.


200g feta cheese, sliced

1 teaspoon fresh oregano leaves

Olive oil

200g broccoli, broken into florets

500g quinoa

100 sugar snaps

1x400g tin borlotti beans, well rinsed and drained

1 avocado, destoned and diced

4 handfuls rocket, washed

2 handfuls baby spinach

1 punnet cherry tomatoes, halved

4 tablespoons Herby House Dressing (see below)

1 tablespoon mixed toasted pumpkin and sesame seeds

For the Herby House Dressing

1 tablespoon fresh basil, chopped

1 teaspoon fresh oregano, chopped

1 teaspoon fresh tarragon, chopped

4 tablespoons olive oil

1 teaspoon Dijon mustard

1 tablespoon white wine vinegar

Salt and pepper

Whisk all ingredients together.


Combine the feta cheese with the oregano, a few grinds of black pepper and enough olive oil to cover. This will keep for several days in the fridge. Blanch the broccoli in plenty of salted water for three minutes or until tender. Drain and refresh under cold water. Cook the quinoa according to the instructions on the packet. Toss the broccoli with the quinoa, vegetables, herby house dressing and a seasoning of salt and pepper. Scatter over the cherry tomatoes, feta and toasted seeds and check seasoning.

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