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Watermelon & spinach super salad

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

  • Prep: 10 mins
    Cook: 20 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 507
  • Carbohydrates 48
  • Saturated Fat 7
  • Sugar 18
  • Protein 19
  • Fat 25
  • Fibre 8
  • Salt 0.8

Nutrition per serving

  • Calories 507
  • Carbohydrates 48
  • Saturated Fat 7
  • Sugar 18
  • Protein 19
  • Fat 25
  • Fibre 8
  • Salt 0.8

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.

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