Ingredients
- 1 tin butter beans
- 200gms quinoa – cooked
- 2 avocados
- 1/2 cucumber
- Handful coriander
- 300gms mozzarella balls
- Seeds of 1 pomegranate
Dressing:
- 4 tablespoons EVOO,
- 4 tablespoons pomegranate molasses,
- juice of 1 lime
- salt & pepper to taste
Method
- First cook the quinoa in boiling water an set aside to cool or use pre cooked quinoa to save time.
- Drain the butter beans
- Peel and chop the avocados into roughly 1-2cm chunks
- Quarter the cucumber and chop into similar sided chunks
- Roughly chop the coriander
- Remove the seeds from the pomegranate
- Mix all the above with the mozzarella balls
- Finally, mix all the dressing ingredients together & pour over the salad ready to serve
