- 1 lime, zested and juiced
The same shape, but smaller than…
- 1 tbsp rapeseed oil
If you want a light alternative to other cooking oils, rapeseed is a great choice and has…
- 2 tbsp finely chopped mint, plus a few whole leaves to serve
There are several types of mint, each with its own subtle difference in flavour and appearance.…
- 2 tbsp basil, chopped
Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…
- 2 peaches (300g), quartered
- 75g quinoa
Tiny, bead-shaped, with a slightly bitter flavour and firm texture, quinoa may not be a…
- 160g fine beans, trimmed and halved
- 1 small red onion, very finely chopped
- 1 large Little Gem lettuce (165g), roughly chopped
- ½ x 60g pack rocket
Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…
- 1 small avocado, stoned and sliced
Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…
Mix the lime zest and juice, oil, mint and basil, then put half in a bowl with the peaches. Meanwhile, cook the quinoa following pack instructions.
Cook the beans for 3-4 mins until just tender. Meanwhile, griddle the peaches for 1 min on each side. If you don’t have a griddle pan, use a large non-stick frying pan with a drop of oil.
Drain the quinoa and divide between shallow bowls. Toss the warm beans and onion in the remaining mint mixture and pile on top of the quinoa with the lettuce and rocket. Top with the avocado and peaches and scatter over the mint leaves. Serve while still warm.
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