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Mint & Basil Griddled Peach Salad

Ingredients


1 lime , zested and juiced
1 tbsp rapeseed oil
2 tbsp finely chopped mint , plus a few whole leaves to serve
2 tbsp basil , chopped
2 peaches (300g), quartered
75g quinoa
160g fine beans , trimmed and halved
1/2 small red onion , very finely chopped
1 large Little Gem lettuce (165g), roughly chopped
1/2 x 60g pack rocket
1 small avocado, stoned and sliced

Cooking Instructions

1. 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.

2. Cook the beans for 3-4 mins until just tender. Meanwhile, griddle the peaches for 1 min on each side. If you don’t have a griddle pan, use a large non-stick frying pan with a drop of oil.

3. Drain the quinoa and divide between shallow 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.

Mint & Basil Griddled Peach Salad

Prep Time: 10 Minutes

Cook Time: 25 Minutes

Total Time: 35 Minutes

Servings: 2

Calories: 395 Per Serving

Meal Type

Nutrition Facts

Carbohydrates: 40g | Fat: 18g | Saturated Fat: 3g | Sugar: 11g | Protein: 10g | Fiber: 14g | Sodium: .7g

Applied Diet Types

  • Vegan

Ingredients


1 lime , zested and juiced
1 tbsp rapeseed oil
2 tbsp finely chopped mint , plus a few whole leaves to serve
2 tbsp basil , chopped
2 peaches (300g), quartered
75g quinoa
160g fine beans , trimmed and halved
1/2 small red onion , very finely chopped
1 large Little Gem lettuce (165g), roughly chopped
1/2 x 60g pack rocket
1 small avocado, stoned and sliced

Cooking Instructions

1. 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.

2. Cook the beans for 3-4 mins until just tender. Meanwhile, griddle the peaches for 1 min on each side. If you don’t have a griddle pan, use a large non-stick frying pan with a drop of oil.

3. Drain the quinoa and divide between shallow 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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