Eating In

200g quinoa
500g shelled broad beans (frozen are ok)
2 lemons
2 small avocados (ripe)
2 crushed garlic cloves
200g radishes, halved lengthways
50g watercress
1tsp ground cumin
75ml olive oil
¼ tsp chilli flakes
Salt and black pepper
Boil the quinoa in plenty of water and simmer for 9 minutes. Drain, rinse in cold water and leave to dry. Throw the broad beans into a pan of boiling water. As soon as it comes back to the boil, drain and refresh with cold water. Remove and discard the skins. Take the lemons and peel right down to the flesh with a sharp knife. Over a big bowl cut between the membrane to release the juicy bits and squeeze the juice from the membranes into the bowl too. Slice the avocado thinly and add to the lemons. When the quinoa is dry, add it to the bowl, then add all the other ingredients except the watercress and toss very gently. Garnish with the watercress.