TODAY’S RECIPE: Watermelon and spinach super salad
Ingredients
100g quinoa 2 tbsp pumpkin seeds ½ small watermelon, skin and seeds removed, cut into chunks 80g baby spinach 1 ripe avocado, peeled and sliced ½ small pack mint, finely chopped 50g feta, crumbled Juice 1 lime 1 punnet salad cress
Method
1 Rinse the quinoa, then put it in a pan with a fitted lid and cover with 200ml water. Cook, covered, over a medium heat for 15 minutes or until fluffy and the water has been absorbed. Don’t worry if it catches on the bottom a little. Fork through to separate the grains, then leave to cool.
2 Meanwhile, heat a frying pan over a medium heat and toast the pumpkin seeds for a minute or until they start to pop. Tip into a serving bowl or on a platter with the watermelon, spinach, avocado, mint and feta. Toss through the quinoa, then squeeze over the lime juice with a pinch of seasoning. Top with cress and serve.