Name: Avocado, quinoa and broad bean salad
Yield: Serves 6
Ingredients: 50 g purple radish cress (or small purple basil leaves); 1 tbsp ground cumin; 200 g quinoa; 200 g breakfast radishes, halved lengthways; 500 g shelled broad beans (fresh or frozen); 2 garlic cloves, crushed; 75 ml olive oil; ¼ tsp chilli flakes; 2 medium lemons; salt and black pepper; 2 small ripe avocados

Preparation info

Serves
6

Difficulty
Medium

Appears in

Plenty

By Yotam Ottolenghi

Published 2010

About

A simple salad for a spring brunch. Serve it with good bread and that’s it.

Ingredients

200 g quinoa
500 g shelled broad beans (fresh or frozen)
2 medi

Method

Place the quinoa in a saucepan with plenty of water, bring to the boil and simmer for 9 minutes. Drain in a fine sieve, rinse under cold water and leave to dry.

Throw the broad beans into a pan of boiling water, bring back to the boil and immediately drain in a colander. R

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Ingredients

Method

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