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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This brainy salad recipe was adapted from an original by Allegra McEvedy, Telegraph.co.uk Ingredients:
200 g broccoli, cut into bite-size florets |
120 g peas, fresh or frozen |
100 g cucumber, cut into small, slim batons |
100 g feta cheese, crumbled |
20 g sesame seeds (sunflower, flax, pumpkin), toasted |
50 g avocado, cut into pieces |
30 g quinoa or cous cous |
1/4 cup mint, roughly chopped |
2 tsp lemon juice |
4 tsp olive oil, extra virgin |
Directions:
1. Prepare quinoa or cous cous as directed. Spread it on a tray to cool.
2. Put an inch of hot water into a saucepan with a pinch of salt and cover. Once boiling, drop in broccoli and peas and put the lid back on. Drain after three minutes. Run the veg under cold water to take the heat out. This keeps them green.
3. Now build your salad in layers, starting with the first ingredient on the list and ending up with the lemon juice/olive oil dressing, just before you eat.
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