Photo by: Jonathan Lovekin

Avocado, quinoa and broad bean salad

Print Recipe

200g quinoa
500g shelled broad beans (fresh or frozen)
2 medium lemons
2 small ripe avocadoes
2 garlic cloves, crushed
200g breakfast radishes, halved lengthways
50g purple radish cress (or small purple basil leaves)
1 tbsp ground cumin
75ml olive oil
¼ tsp chilli flakes
salt and black pepper

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

Serves 6

(p 228, Plenty)

Method

The method for this recipe is available in the book Plenty, available to buy here.
Plenty |
£25.00

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