Going veggie is as easy as salad

BEAN AND QUINOA SALAD WITH POMEGRANATE SEEDS AND FETA
BEAN AND QUINOA SALAD WITH POMEGRANATE SEEDS AND FETA

Ingredients

1/2 tin (200g) mixed beans (drained)

4 baby plum tomatoes, halved

1/4 yellow pepper, deseeded and chopped

5cm cucumber, sliced

50g feta cheese, crumbled

1tbsp pomegranate seeds

Juice of 1/2 lemon

1tbsp olive oil

As challenges go, temporarily turning veggie is hardly up there with trekking the Great Wall Of China. As a lover of all things meaty, however, it’s a task that fills me with some trepidation.

Will veggie food give me all the nourishment and flavour I need, or will I be reaching for a Big Mac by day three?

This salad for one should do the trick - with its range of tastes and textures, it’s a balanced and filling meal.

Combine the ready to eat quinoa (or boil and simmer for around 15-20 minutes if not using ready-made), beans, tomatoes, pepper, cucumber, feta and pomegranate seeds.

Dress with a splash of olive oil and a dash of lemon juice.