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1 lemon

2 tablespoons extra virgin olive oil

a light sprinkling of alfalfa sprouts

3 tablespoons aïoli (see page 259)

2 tablespoons toasted seeds (see page 122)

a hefty sprinkling of chopped mint and parsley

salt and pepper

Put 80ml of water into a little pan and bring to the boil. Stir in the quinoa and boil fast for 5 minutes, then turn the heat down and simmer for 5 minutes more. Turn the heat off, fluff with a fork, and leave until cooled.

Preheat your grill to very hot, or get your griddle pan smoking. Cut the broccoli into small florets and slice the stalks into 1cm thick circles. Drop the broccoli into a pan of rapidly boiling salted water for 3 minutes, then drain and run under the tap until cold.

Season your protein before you grill it: for chicken, grill for 5 minutes, turn it over, then 5 minutes more; a scant 3 minutes each side for the salmon slices.

While all this is going on, build your salad: toss the leaves, tomatoes, broccoli and peas in the juice of half a lemon and the olive oil.

Lift them on to whatever you’re serving them on, be it one big dish or individuals, then scatter on the cooled quinoa and alfalfa.

The next layer is the protein (try feta if you’re veggie), and top it off with the aïoli, seeds and herbs, with the other half lemon, wedged, on the side.

Chicken Marinade

Marinating your meat is a really good thing to get into the habit of doing. Instead of just letting it sit in your fridge, shrink-wrapped in man-made packaging, why not give it some space and some friends to mingle with? Our recipe is simple and hasn’t changed since we opened; it does exactly what we want – flavour and tenderness.

Makes enough marinade for 1kg diced free-range chicken

2 tablespoons olive oil

3 tablespoons lemon juice

1–2 cloves of garlic, chopped

Combine all the ingredients and leave the chicken to marinate overnight.

Leon by Allegra McEvedy is published by Conran Octopus priced £20

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