Directions

Prepare the quinoa:
Place the quinoa in a small saucepan with the water. Bring to the boil, reduce the heat, cover and simmer for 10 minutes until the quinoa is cooked and all the water is absorbed. Switch off the heat and leave to steam covered in the saucepan for about 10 minutes, then cool completely. Place quinoa into a large bowl and using a fork lightly toss through the chives and the mint.

Prepare the dressing:
Whisk together the mustard, honey, vinegar, olive oil, salt and pepper. Pour 2/3 of the dressing over the quinoa and mix through. Reserve the remainder of the dressing to use just before serving.

Final assembly:
When you are ready to serve, place the salad on a serving platter then loosely drape the prosciutto slices on top.

Tear the bocconcini in half and cut the figs into long quarters and arrange around and in the salad.

Sprinkle the top with some extra chopped mint and drizzle with the remaining dressing and an extra twist of freshly cracked pepper.