This light, refreshing watermelon & spinach super salad adds something different to your BBQ. This recipe was adapted from BBC Good Food.


  • 100g quinoa
  • 2 tbsp pumpkin seeds
  • ½ small watermelon , skin and seeds removed, cut into chunks
  • 80g baby spinach
  • 1 ripe avocado , peeled and sliced
  • ½ small pack mint , finely chopped
  • 50g feta , crumbled
  • juice 1 lime
  • 1 punnet salad cress


Rinse the quinoa, then put it in a pan with a fitted lid and cover with 200ml water. Cook, covered, over a medium heat for 15 mins or until fluffy and the water has been absorbed. Don’t worry if it catches on the bottom at little. Fork through to separate the grains , then leave to cool. Meanwhile, heat a frying pan over a medium heat and toast the pumpkin seeds for 1 min or until they start to pop. Tip into a serving bowl or on a platter with the watermelon, spinach, avocado, mint and feta. Toss through the quinoa , then squeeze over the lime juice with a pinch of seasoning. Top with the cress and serve. Enjoy!

Why not try our melon & tomato salad with mint & elderflower dressing!

Get ahead of the queues.

Join our mailing list to receive the latest news, special offers, events and promotions from our team. Our Christmas shop is open for preorders.

You have Successfully Subscribed!