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FETA, BROAD BEAN & QUINOA SALAD

METHOD Finely chop red onion and fry in oil until soft.

Finely chop the red pepper and fry until soft.

Add crushed garlic and cayenne pepper, fry for 1 minute.

Add boiling water to the broad beans and leave to stand for 1 minute (then remove the outer broad bean skin, this is optional).

Drain tinned sweetcorn. Add both the broad beans and drained sweetcorn to the pan and heat.

In a separate frying pan fry the block of feta in a drizzle of olive oil for 2 minutes, turn and fry for another 2 minutes.

Heat pouches of quinoa in microwave as per instructions.

Add quinoa to the frying pan and stir.

Grate the zest and juice both limes, add to the frying pan and stir.

Serve quinoa mix, top with the melted feta.

Add chopped fresh coriander to taste.

LIST OF INGREDIENTS 1 block cypressa feta

1 tin sweet corn

1 red pepper

½ red onion

100g broad beans

1 tea spoon cayenne pepper

1 large garlic clove

2 limes

Fresh coriander

2 pouches of pre-cooked quinoa.

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