Categories: February

Ingredients

• 20g quinoa
• 1/2 head broccoli
• 100g feta, roughly crumbled
• 1 avocado, peeled, halved, stoned and roughly diced
• 50g mixed seeds including sesame, pumpkin and sunflower, toasted
• hefty sprinkle of alfalfa sprouts, or cress
• 1 tbsp lemon juice
• 2 tbsp extra-virgin olive oil

Directions

1. Put the quinoa in a large pan, cover with plenty of cold water, bring to the boil and simmer for 10-12 minutes, until swollen and tender. Drain well in a sieve, pressing down on the quinoa to remove any excess water. Set aside to cool.

2. Meanwhile, cut the broccoli into florets and blanch in boiling salted water for 3-4 minutes, until just tender. Refresh under cold running water, then drain well and set aside.

3. Layer the salad, starting with broccoli on the bottom, then feta, avocado, quinoa, mixed seeds and alfalfa. Mix together the lemon juice and olive oil and dress the salad just before serving.

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