Method

• 1

  Put the rinsed quinoa into a saucepan and cover with plenty of cold water. Bring to the boil, then reduce the heat and simmer for 15-20 minutes, until tender. Rinse and drain well.

• 2

  Meanwhile, cook the green beans in lightly salted boiling water for 3-4 minutes, until just tender. Drain and rinse with cold water to cool them quickly.

• 3

  Rub the cut surfaces of the garlic clove around the inside of a large serving bowl, then discard it (this will give a hint of garlic to the salad). Add the olive oil, lemon juice and cumin. Season with salt and pepper and whisk together.

• 4

  Tip the drained quinoa and beans into the serving bowl and add the radish, avocado and mixed salad leaves. Toss together gently, then serve immediately.

• PER SERVING: 23g FAT (Excluding extras)