VEGETABLES, FETA, AVOCADO AND MINT SAUCE (serves two)

DESPITE being an out and out epicurean when it comes to good food, I am partial to the odd dish of quinoa, which, I assure you, can be very tasty. Quinoa, pronounced Keen-Wa (so you don’t have to make a plonker of yourself in Real Foods) is high in amino acids. It counts as a protein source, it’s high in fibre so very filling and can replace rice as a lower calorie option.

However if cooked badly can taste like horrid mush. There are ways to avoid this. It ought to be well rinsed, allowedto drain for a few minutes, then toasted in a hot pan, to add a little colour. You want to add twice the amount of liquid and simmer uncovered until it is absorbed. Cover and leave for five minutes and you should have a nice fluffy texture. Quinoa is basically flavourless so add in some of the cooking liquid. I cook mine in vegetable stock but you could also add soy sauce, lime juice ,Sriratcha sauce - just about anything that might give it a bit of a kick.

INGREDIENTS

• 1 cup quinoa

• 2 cups chicken stock

• ½ teaspoon cumin

• ½ teaspoon chilli flakes

• 1 head broccoli

• 2 sweet red peppers

• 1 red onion

• Salt and pepper

• Olive oil

• 100g crumbled feta

• 2 tablespoons chopped

fresh mint

Cook the quinoa as above, adding the cumin and chilli flakes to the cooking liquid. Meanwhile chop the broccoli and peppers into large chunks and cut the onion into wedges. Season and drizzle with olive oil. Roast in a medium oven until caramelised and cooked, about 15-20 minutes, turning half way.

Toss the vegetables with the quinoa and serve with crumbled Feta and fresh mint.

FOR THE DRESSING

• 1 ripe medium avocado

• 200 ml plain yoghurt

• 1 clove garlic

• Juice of 1 lime

• 2 tablespoons fresh mint

leaves

Place all the ingredients into a blender and whiz until smooth. Season to taste.