Serves two
200g broccoli, cut into bite-sized florets
120g peas, fresh or frozen
100g cucumber, cut into slim batons
100g good-quality feta cheese, crumbled
20g alfalfa
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
2 dessert spoons lemon juice
4 dessert spoons extra virgin olive oil
Put the quinoa 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).
· Allegra McEvedy is co-founder of fast-food health chain Leon. Her colour cookbook is published by Kyle Cathie Ltd at £19.99. To order a copy for £18.99 with free UK p&p, go to guardian.co.uk/bookshop or call 0870 836 0875.
