Watermelon & spinach super salad

 

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

Method

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.
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.