Quinoa combo with avocado & pomegranate
SERVES 4 GET IT TOGETHER Cook and drain 70g quinoa according to packet instructions and allow to cool (or alternatively use about 170g good-quality precooked quinoa). Have ready 4 small handfuls baby spinach leaves. Trim and spiralise 4 small courgettes (about 200g total weight) or shave into ribbons using a potato peeler. Toss with 1 tbsp each squeezed lime juice and olive oil. Slice the flesh of 2 small avocados, discarding the peel and stones, and toss with 1 tbsp squeezed lime juice. Divide all the above ingredients attractively among four suitable bowls or soup plates, or arrange on one large platter for sharing. Scatter 1 tbsp pomegranate seeds over each serving. DRESS & SERVE For the dressing, place 100g almond butter in a medium bowl and gradually work in 1 tbsp squeezed lime juice and up to 50ml water (or enough to give the consistency of a pouring salad cream). Season with ⅓ tsp cayenne pepper, ½ tsp ground cumin and salt to taste. Stir or whisk until smooth. Serve the dressing on the side or drizzle it over. PROTEIN PLUS You could add some cooked chicken or grilled halloumi to the bowl ingredients if you like.