“Something magical happens when these ingredients get together,” writes Allegra McEvedy in Leon: Ingredients & Recipes.
Leon Original Superfood Salad
From Allegra McEvedy‘s Leon: Ingredients & Recipes, published by Conran Octopus.
2 tablespoons quinoa
2/3 head of broccoli, cut into bite-sized florets, stalks sliced
scant 1 cup frozen peas
1/4 cucumber, cut into slim batons
3-1/2 ounces good-quality feta cheese, crumbled
a handful of alfalfa sprouts
2 tablespoons toasted seeds (i.e.: pumpkin, sesame, sunflower)
1/2 an avocado, cut into pieces
a small handful of flat-leaf parsley, roughly chopped
a small handful of mint, roughly chopped
3 tablespoons lemon juice
generous 1/4 cup extra-virgin olive oil
salt and pepper
Put the quinoa into a small pan. Cover with cold water to about an inch above the grain, and let it gently simmer over low heat until the water’s gone (about 15 minutes) then let cool to room temperature.
Put an inch of hot water into a saucepan on high heat. Add a pinch of salt and cover. Once boiling, drop in the broccoli and the peas, and put the lid back on. Drain after 3 minutes, and hold them in a colander under cold running water to take all the heat out and keep them good and green.
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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