• STEP 1

    Rinse the quinoa in a sieve under running water until the water runs clear, then cook for 20 mins following pack instructions. Leave to rest for 5 mins. Rinse again and drain well by pressing in the sieve.

  • STEP 2

    Meanwhile, put the vinegar and oil in a large bowl, add the cavolo nero and massage in the dressing with your hands to soften it.

  • STEP 3

    Add the quinoa, onion, pepper and raisins, then toss well. Spoon half onto plates, scatter over 1 chopped avocado, crumble in half the feta and toss. The remainder will keep chilled for up to three days. Top with the remaining avocado and feta, then serve.

Recipe tip

Just half an avocado counts as one of your five-a-day and they’re a great source of heart-friendly monounsaturated fat, vitamin E and potassium. The majority of the nutrients are found in the darker green flesh near the skin, so make the most of this, even if it means scraping the last bits out of the shell.

Recipe from Good Food magazine, June 2022

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