Spring got here, and we've been outside a lot. This is pretty much our only outdoors time for a while, because summer will be so cold we'll have the heater on again between Memorial Day and Labor Day!
To take advantage of the fun and sun, I thought I'd try this Superfood salad from the Leon Cookbook for a backyard luncheon. It is every bit as good as they say!
Superfood, from the Leon Cookbook by Allegra McEvedy
200g broccoli, cut into bite-sized florets
120g peas, fresh or frozen
100g cucumber, cut into slim batons
100g good-quality mozzarella, cubed
20g toasted seeds (we use sesame, sunflower, flax and pumpkin)
50g avocado, cut into pieces
30g quinoa, Fairtrade if possible
Small handful flat-leaf parsley, rough chopped
Small handful mint, rough chopped
juice of 1 lemon
4 teaspoons extra virgin olive oil
Wash the quinoa well and put in a small pan. Cover with cold water plus about an inch then let it gently simmer until the water's gone - about 15 minutes. Spread it on a tray to cool to room temperature.
Put an inch of hot water into a saucepan with a pinch of salt and cover it. Once boiling, drop in the broccoli and peas and put the lid back on. Drain after three minutes and run the veg under cold water to take all the heat out and keep them good and green.
Now build your salad in layers, starting with the first ingredient on the list and ending up with the dressing (but only dress it just before you eat it).
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