Name: Watermelon & spinach super salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Ingredients: 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

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Watermelon & spinach super salad

Watermelon & spinach super salad

Charlie Clapp

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Serves 2

Easy

Prep: 10 mins

Cook: 20 mins

A star rating of 4.7 out of 5.21 ratingsRate

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Quinoa, toasted pumpkin seeds, feta and ripe watermelon make a fabulous and filling vegetarian supper that counts as 3 of your 5-a-day

Gluten-free

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal507
fat25g
saturates7g
carbs48g
sugars18g
fibre8g
protein19g
salt0.8g

Method

step 1

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.
step 2

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.

Recipe from Good Food magazine, July 2016

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A star rating of 4.7 out of 5.21 ratings

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