Quinoa combo with av­o­cado & pome­gran­ate

The Mail on Sunday - You - - Food Ann Ebelli -

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.

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.