Nicci Gurr's recipe for Watermelon, kale and quinoa salad to ensure you and your family munch your way through your fruit and veg quota...
4tbsp pumpkin seeds
160g watermelon or diced apple (skin and seeds removed, cut into chunks)
160g kale, chopped
2 ripe avocados (peeled and sliced)
½ small pack mint (finely chopped)
½ cucumber (diced)
50g feta (crumbled)
1 lime (juice)
1 punnet salad cress
Perfect for a packed lunch and contains 2 portions of fruit and veg per person
Rinse the quinoa. 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 a little. Fork through to separate the grains, then leave to cool.
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 with the watermelon, kale, avocado, mint, cucumber and feta. Toss through the quinoa, then squeeze over the lime juice with a pinch of seasoning. Top with the cress and serve.
Home Gurr'own Caterers specialise in creative farm food made with Kent & East Sussex ingredients, as well as ingredients grown on their own Cranbrook smallholding. For more information call 07747 816541 or visit homegurrown.co.uk
Published: Photographs:David Merewether Recipes:Nicci Gurr & Craig Tait from Home Gurr’own Recipes Type: