2 tbsp quinoa

2-3 broccoli spears, cut into florets

20g alfafa sprouts

120g fresh/frozen peas

1/4 cucumber, peeled and sliced 

100g feta, crumbled

2 tbsp toasted seeds such as pumpkin, sesame and sunflower

1/2 avocado, diced

1 small handful each of parsley and mint, finely chopped

2 dsp lemon juice 

2 dsp extra virgin olive oil


Put the quinoa in a small pan and cover with water.  Let it simmer gently over a low heat for about 15 minutes, then cool to room temperature. 

Steam the broccoli and peas (if using frozen) for 3 minutes. Blanche under cold water to take the heat out and keep the colour of the broccoli. 

Build up the salad in layers: broccoli, peas, cucumber, feta, alfalfa sprouts, seeds, avocado, quinoa and finally the herbs.  Dress with with lemon juice and oil just before you want to eat it.  

(I usually add either chicken or salmon too, and their aioli which is heavenly and makes far too much for just the salad... enjoy for the next few days with absolutely everything!) 

Leon's Aioli (makes 500ml)


1 egg and 1 egg white 

4-5 cloves garlic, minced with a pinch of sea salt

120ml sunflower oil

200ml thick Greek yoghurt 

Juice 1/4 or 1/2 lemon, to taste 

Salt to taste, about 1-2 tsp


Using an electric mixer on low, whizz up all the egg bits with the garlic for a few minutes until pale and fluffy.  Start drizzling in the oil like you are making mayonnaise. Once all the oil is incorporated, switch the machine off and fold in the yoghurt gently by hand.  Finish with the lemon and salt.