South African Energy Bowl - Kitchen Garden Magazine

This bowl of good-for-you foods is perfect for an energy-boosting light lunch or sharing snack.

Chunks of South African Packham or William pears and Pink Lady apples, cooked quinoa, avocado, chunks of Red Leicester cheese and a few whole almonds.

Preparation: 10 minutes | Cooking: 15 minutes | Serves: 4

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100g red and white quinoa (or just use white)
Pinch of salt
1 South African Pink Lady apple, cored and sliced
1 South African Packham or William pear, cored and sliced
1 ripe avocado, peeled, pitted and sliced
100g Red Leicester cheese, cut into chunks
60g whole almonds
A few pomegranate seeds

1. Rinse the quinoa, put it into a saucepan and cover with double the volume of cold water. Add a pinch of salt and cook gently for 10-15 minutes until tender. Drain in a sieve or colander and rinse with cold water to cool quickly.

2. Share the quinoa between 2 serving bowls and arrange the apple, pear and avocado slices on top with the cheese and almonds.

3. Sprinkle with pomegranate seeds, then serve.

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Cook’s tip: Try Cheddar or Double Gloucester cheese instead of Red Leicester, and add a few seedless grapes if you like.

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Steve Ott

Steve Ott is editor of Kitchen Garden magazine and started his career as a professional grower, producing everything from cut flowers to vegetables. He has been growing fruit and veg all his life and spends most of his spare time in his garden in the East Midlands. He loves to experiment with crops and varieties he has never grown before and when he isn’t gardening is to be found out in the countryside bird watching and walking his dog Ted.