This salad, which balances soft, sautéed leeks and crunchy seeds, is perfect for any occasion. It’s light but satisfying, packed with plant-based protein, and – during the summer months – packs well for picnics.

METHOD

• Rinse the quinoa through a sieve with cold water for 2 minutes, then drain well.
• Place it in a medium saucepan with 400ml cold water, bring to boil, cover and simmer on a low heat for 15 minutes.
• Remove from heat, carefully fluff with a fork, cover and stand for 5 minutes, then spread onto a large flat platter to cool.
• In a large, non-stick frying pan, add the oil, sauté the sliced leeks until translucent and soft, and season with sea salt, white pepper and garlic granules.
• Add the petit pois to the sautéed leeks and continue to cook for 5 minutes, then leave to cool a little.
• Add the leeks and peas to the cooked quinoa with the pumpkin seeds.
• For the dressing: mix the olive oil, apple juice, honey mustard, agave nectar and sushi seasoning vinegar in a measuring jug.
• Season with sea salt and black pepper to taste.
• Add the chopped mint, coriander and toasted sesame seeds.
• When the salad is completely cooled, add the cubed chunks of avocado, mix through the salad then pour over the dressing.

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