Watermelon cooler
A simple fruity jelly that makes a gorgeous and bright red pud for dinner parties, or children's parties
Watermelon & spinach super salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 100g quinoa
- 2 tbsp pumpkin seeds
- ½ small watermelonskin and seeds removed, cut into chunks
- 80g baby spinach
- 1 ripe avocadopeeled and sliced
- ½ small pack mintfinely chopped
- 50g fetacrumbled
- juice 1 lime
- 1 punnet salad cress
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.
