Fruity Quinoa Salad with Goat Feta in Pancetta

Wash the quinoa well and then bring it to the boil in sufficient water, then immediately set it to the lowest temperature and let it soak for 15 minutes. Then pour over a sieve, rinse under cold running water, drain well and allow to cool and then transfer to a salad bowl.

Halve the tomatoes, remove the stalk and then cut into cubes and add to the quinoa. Halve the apricots, remove the stone and then cut into wedges and also add to the quinoa. Cut the spring onions into fine rolls, finely chop the parsley and add both to the quinoa.

Then mix everything well and season with salt, pepper, olive oil and orange juice.

Cut the goat feta into 8 thick sticks. Lay out the pancetta slices, put a goat fat stick on each slice, sprinkle some rosemary on top and place a slice of garlic on top, then wrap the sticks in the pancetta and place the packets in a cold pan with the seam side down.

Then place the pan on the stove and turn on the plate, no further addition of fat is necessary, the pancetta fat that comes out is sufficient, the feta packets fry until crispy on all sides.

Arrange the salad on 2 plates and add 4 feta packets each.