Leon Original Superfood Salad
Serves 2·Added 5 May 2026 by Tom Melhuish
MainGluten-FreeVegetarian
Ingredients
| 2 | tablespoons | quinoa(Fairtrade if possible) |
| 2/3 | head | broccoli(cut into bite-sized florets, stalks sliced) |
| 120 | g | frozen peas(if using fresh, use 500g unshelled pods) |
| 1/4 | piece | cucumber(cut into slim batons) |
| 100 | g | good-quality feta cheese(crumbled) |
| 1 | handful | alfalfa sprouts |
| 2 | tablespoons | toasted seeds(like pumpkin, sesame and sunflower) |
| 1/2 | whole | avocado(cut into pieces) |
| 1 | small handful | flat-leaf parsley(roughly chopped) |
| 1 | small handful | mint(roughly chopped) |
| 2 | dessertspoons | lemon juice |
| 4 | dessertspoons | extra virgin olive oil |
| salt and pepper |
Method
1.Put the quinoa into a small pan. Cover with cold water to a couple of centimetres above the grain, and let it gently simmer over a low heat until the water's gone - about 15 minutes - then cool to room temperature.
2.Put a couple of centimetres of hot water into a saucepan with a pinch of salt and cover it. Once boiling, drop in the broccoli (and the peas if you're using fresh) and put the lid back on. Drain after 3 minutes, and run them under cold water to take all the heat out and keep them good and green.
3.Now build your salad in layers: broccoli, peas, cucumber, feta, alfalfa sprouts, seeds, avocado, quinoa and finally the herbs. Only dress it just before you eat it.
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