• 1x250g ready cooked red and white Quinoa
• 200g cooked and cooled baby new potatoes, skins on, quartered.
• 6 cherry tomatoes, cut into quarters
• 60g plant-based mayonnaise or Lighter than Light Mayonnaise
• 1 medium green apple, cored and diced
• 50g red grapes
• 12 almonds, cut in half
• 1 tsp mustard powder
• a small handful of rocket leaves, optional

• Place the mayonnaise, mustard powder and 1.5 tbsps of cold water into a medium mixing bowl and whisk lightly until combined. Add the remaining ingredients except for the rocket leaves and stir gently until evenly combined and coated in the dressing.
• Transfer to a serving dish and sprinkle over the rocket leaves. This can be made in advance and stored in the fridge for up to 4hours

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