• 100g Bulgur Wheat With White & Red Quinoa

• 400g can edamame beans, drained and rinsed

• 4 salad onions, sliced

• 1 ripe avocado, diced

• ½ x 25g pack fresh mint, leaves chopped

• 1 tbsp toasted sesame oil

• 1 tbsp Chinese rice vinegar

• 1 tbsp light soy sauce

• ½ x 100g bag watercress

1. Cook the bulgar wheat and quinoa mix in boiling water for 12 minutes. Drain and cool under cold water.

2. Meanwhile, mix the beans, onions, avocado and mint together. Whisk the oil, vinegar and soy, and toss into the beans with the grains.

3. Divide the watercress between 2 plates and top with the bean mix.