Jamie's Italian Superfood Salad

30min

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Step 1

Cook the quinoa, rice, lentils, and chickpeas. After cooking, toss them in a large bowl. Finally slice the fennel on a mandolin and the beets, and finally shred the kale, then add it to the bowl. Pick the pretty baby herb leaves into a cup of cold water, then finally chop the rest of the leaves and add to the bowl with vinegar, 2 tablespoons of oil and a pinch of salt and black pepper. Toss it all together and divide it between serving bowls. Preheat a griddle pan to high. Halve, peel and destone the avocados, then grill for 3 to 5 min, or until bar-marked.

Step 2

Meanwhile, trim the broccoli spears, blanch for 4 minutes in a pan of boiling water, then drain.

Step 3

Place a grilled avocado half on top of each salad, fill each avo well with cottage cheese, then pile the broccoli on top.

Step 4

Spoon over the harissa and scatter over the seeds.

Step 5

Hold the pomegranate half cut side down in your fingers, bash the back of it with a spoon so all the seeds tumble out over the salads, then serve.