This quinoa and fig salad makes most of fresh Autumn produce…

Serves 6.

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  • 2 red capsicums 1 cup cooked quinoa
  • 3 cups baby rocket leaves, washed
  • ¼ cup dried figs, finely sliced
  • ½ cup slivered almonds, toasted
  • zest of 1 orange
  • flesh of 2 oranges, chopped


  • ½ teaspoon grated fresh ginger
  • ½ cup fresh lemon juice
  • 1 tablespoon honey
  • 2 teaspoons lemon zest
  • ½ teaspoon salt (optional)


1. Preheat oven to 250°C. Cut red bell peppers in half length ways and remove seeds. Place face down on oven tray and roast for 35–40 minutes, or until blackened and sunken. Remove from oven and place into a bowl, cover with plastic wrap and leave to cool

2. Once cool, peel skin from peppers and slice into thin strips

3. Combine roasted capsicum with cooked quinoa, rocket leaves, figs, almonds, orange zest and  oranges. Mix gently to combine



1. Place ginger, lemon juice, honey, lemon zest and salt (optional) into a small sealed container, and shake well to combine.

2. Drizzle dressing over salad and toss gently to serve

Prep time: 15min Cook time: 40min