2/3 of a head of broccoli, cut into bite-size florets, stalks, peeled and sliced.

120g frozen British peas, defrosted.

¼ of a cucumber, cut into slim batons.

100g good-quality feta, crumbled.

2 tablespoons LEON toasted seeds

½ an avocado, cut into pieces

100g cooked British quinoa, cooled

a small handful of fresh flat-leaf parsley, roughly chopped.

a small handful of fresh mint, roughly chopped

3 tablespoons French vinaigrette


This bowl of goodness has been on our menu since we opened our doors in 2004. It truly is the original – when we googled it before launching, it didn’t exist. Over the years, we’ve changed and grown a lot, but Leon evangelists will never let this one go.


Put 2cm or ¾ inch of hot water into a saucepan with a pinch of salt and cover the pan.

Once boiling, drop in the broccoli and put the lid back on. Drain after 3 minutes, then run the broccoli under cold water to take all the heat out and keep it good and green.

Now build your salad in layers: broccoli, peas, cucumber, feta, avocado, quinoa and finally the herbs and seeds. Dress the salad just before you eat it.


Celebrates local
Celebrates local
Features more veg
Features more veg