This is a delicious, refreshing salad, perfect for these balmy summer days, and also to double up as a packed lunch (to prevent the avocado from discolouring, toss them in lime juice before adding to the salad, will also give your tastebuds a zingy zang), its also super healthy full of healthy fats and protein!
Serves 6
Ingredients
- 200g quinoa (Sultan have shelves full)
- 500g shelled broad beans (fresh or frozen) I have seen these at Sultan Centre
- 2 lemons (medium size)
- 2 small ripe avocados
- 2 garlic cloves crushed
- 200g radishes – sliced in half
- 50g purple basil leaves (if not the green ones) (Lulus or Sultan)
- 1 tbsp ground cumin
- 75ml olive oil
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Method
- Prepare your quinoa (if you not sure, instructions are on the back of the packet)
- Throw beans into boiling water and once water is boiling again remove from heat and drain.
- Rinse in cold water and leave them to dry.
- Gently press each bean with your fingers to remove the skins. Bin the skins of course.
- Cut top and bottom off the lemons and remove the skin and white pith.
- Once skin is removed over a large bowl, cut in between the membranes to release the individual segments into the bowl.
- Squeeze the juice from the membrane into the bowl with the segments.
- Prepare avo and slice thinly over the bowl. Make sure you gently toss the avo with the lemon juice to prevent avo from going black.
- Once the quinoa is dry, transfer to the bowl and add the remaining ingredients. Pour the olive oil in at the end.
- Gently mix together as we don’t want the avo to break.
- Add salt and pepper to your liking
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