Posted on No Comments

Watermelon & Spinach Super Salad

Prep:10 min                   cook: 20 min              serves:2


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


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 mins or until fluffy and the water has been absorbed. Don’t worry if it catches on the bottom at little. Fork through to separate the grains, then leave to cool.

Meanwhile, heat a frying pan over a medium heat and toast the pumpkin seeds for 1 min 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 the cress and serve.


Leave a Reply

Your email address will not be published.