150g quinoa Pomegranate seeds
4 spring onions
10 plum tomatoes finely chopped
Half of a small cucumber, finely chopped
1 handful of chopped parsley
1 handful of chopped coriander
Juice of 1 lemon
1-2 tbsp olive oil
6 large avocados
1 lime, juiced
1 tbsp olive oil
Lime slices to serve
Cook the quinoa – let cool and transfer to a salad bowl
Add pomegranate seeds, spring onions, tomatoes, cucumber, feta, parsley, coriander, lemon juice and olive oil, salt and pepper to taste – mix and set aside.
Once the BBQ is ready – halve the avocados and remove stone – keep the skin on.
Brush the avocado with lime juice and some olive oil.
Brush the grill with some oil and then grill the avocados flesh side down for about 3 minutes – or until they start to char then remove from the eat.
Stuff the avocados with the quinoa salad mixture and serve with an extra slice of lime.