This is the second recipe in my series of posts inspired by Jolene Hart’s Eat Pretty philosophy.
OK so it’s cold, snowy even, and you might not want to eat salad right now, but this, from Leon’s cookbook (and sold in all of their restaurants, should you live in London and be fortunate enough to have access to this magical place), is the mother of all superfood recipes. It tastes amazing all year round. I’m pretty liberal with the feta, so it makes no attempt to be low fat, just really good for you.
The Power Ingredients
There are so many of these, so I’ll stick to the main ones..
BROCOLLI: It contains abundant amounts of vitamins A and K, to keep eyes healthy, keep skin moisturised, help in the production of collagen for healthy skin, hair, teeth and bones, and protect your cells from oxidative damage (ageing). So much vitamin A and K can act as a substitute for the absence of Vitamin D, also, meaning brocolli is a great one to eat in winter, when there’s not too much sunlight and we can all get a little bit blue.
AVOCADO: It is full of so many wonderful things. Anti-oxidant carotenoids, along with Vitamin E, help to eliminate free radicals, and protect from environmental damage, wrinkles and other signs of aging, and to promote thick, healthy, glowing skin. What’s more, it contains large amounts of very good fatty acids, which help to improve digestion, inflammation, and helps to reduce the risk of heart disease.
QUINOA: This wheat free grain was a staple part of the diet of the Incas. It contains twice the amount of protein of rice or barely. It contains calcium for strong hair, nails, teeth and bones, and large amounts of magnesium, manganese and phytochemicals. So, just like the kale, this wonder grain may help to prevent cancer and other diseases, whilst the magnesium helps to promote muscle strength, healthy blood pressure, and restful sleep. As far as beauty benefits go, it contains collagen to promote the skin’s elasticity, helps reduce pigmentation, and has been associated with reducing acne.
PUMPKIN SEEDS: Contain zinc, for immune support, Vitamin E and Omega 3 fatty acids for beautiful glowing skin, and as with quinoa contain magnesium.
- half a head of brocolli, in florets
- 120g peas, fresh or frozen
- half a cucumber, cut into slim batons
- 100g good-quality feta cheese, crumbled (or, as much as you want)
- 20g toasted seeds (such as pumpkin and sunflower)
- 1 avocado cut into pieces
- 30g quinoa.
- Small handful parsley, rough chopped
- Small handful mint, rough chopped
- juice of half a lemon
- extra virgin olive oil
Simmer the quinoa in a pan of cold water filled to about an inch above the quinoa, for 15 minutes, or until all the water is gone. Spread on a board or tray to allow to cool to room temperature.
Steam the brocolli and peas for about 3 minutes, then drain and run under the cold tap to cool.
Toast your seeds (dry) in a frying pan, until they start to pop and are turning a lovely golden brown colour.
Build the salad in layers, starting with the first on the list. Dress just before serving.