The Everything Salad

Serves 2.

Ingredients

• 100g quinoa
• 150g sprouting broccoli
• 200g chickpeas, drained
• 150g cherry tomatoes, cut in half
• 70g radishes, sliced
• 60ml olive oil
• 60ml white wine or cider vinegar
• 30g Dijon Mustard
• 50g sunflower seeds
• 50g vegan feta
• Zest of 1 lemon
• Maldon Salt
• Pepper

Method

1. Place the quinoa in a saucepan, cover in three times the amount of cold water and bring to the boil. Leave to simmer for 10-15 minutes until the seeds have separated from the germ. Then drain in a sieve and rinse under cold water to cool completely.
2. Place the broccoli in a pan of boiling water and leave to simmer for 3 minutes, drain and rinse under cold water to cool, then roughly chop.
3. Tip the quinoa into a large mixing bowl and add the broccoli, chickpeas, cherry tomatoes and radishes.
4. To make the dressing, place the oil, mustard and vinegar in a small cup and whisk together with a fork. Drizzle this all over the ingredients in the large salad bowl. Taste and then season to taste.
5. Pop all of the ingredients onto a serving platter.
6. In a small frying pan gently cook the sunflower seeds until golden. Now sprinkle the seeds all over the salad along with the vegan feta, lemon zest, an extra sprinkle of salt and a few grinds of pepper.