• 1 1⁄2 cups (270g) pre-cooked quinoa

• 200g cherry tomatoes cut in half

• 1 Lebanese cucumber chopped

• 1 1⁄2 cups (45g) rocket

• 3⁄4 tbs capers

• salt & pepper, to taste

Kalamata Tapenade

• 50g kalamata olives pitted

• 2 tbs (20g) pumpkin seeds (pepitas)

• 4 sprigs of fresh basil leaves picked

• 1 garlic clove crushed

• 1 tsp olive oil

• 2 tsp balsamic vinegar