102
102
Serves:
2
tbsp
mint (finely chopped)
2
whole leaves of mint (for serving)
2
tbsp
basil (chopped)
300
g
peaches (quartered)
30
g
rocket
75
g
quinoa
160
g
fine beans (trimmed and halved)
1
small red onion(s) (very finely chopped)
1
small avocado(s) (stoned and sliced)
1
lime(s) (zested and juiced)
1
tbsp
rapeseed oil
Recipe submitted by: Ginevra
Equipment needed: Mixing bowl, saucepan and hob.
Mix the lime zest and juice, oil, mint and basil, then put half in a bowl with the peaches.
Meanwhile, cook the quinoa (following pack instructions).
Cook the beans for 3-4 mins.
Meanwhile, griddle the peaches for 1 min on each side.
Drain the quinoa and divide between bowls.
Toss the warm beans and onion in the remaining mint mixture and pile on top of the quinoa with the lettuce and rocket.
Top with the avocado and peaches and scatter over the mint leaves. Serve while still warm.
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Registered charity No. 1134423 | Company limited by guarantee no. 7101349
Registered charity No. 1134423
Company limited by guarantee no. 7101349
Useful Conversions
1 tsp = 5 ml
1 tbsp = 3 tsp= 15 ml
1 serving of pasta = 1 standard full mug
4 servings of rice = 1 standard full mug
Remember: Cooking time varies based on the quantity of food you cook