Serves: 4

Prep time: 15 min

Cooking time: 5 min


  • 200g quinoa
  • 100g black rice
  • 200g puy lentils (tinned)
  • 200g chickpeas (tinned)
  • ½ bulb fennel
  • 250g cooked beetroot
  • 1 bunch fresh parsley
  • 1 bunch fresh mint
  • 1 tbsp sherry vinegar
  • 2 tbsp olive oil
  • 2 ripe avocados
  • 150g cottage cheese
  • 50g spinach leaves
  • handful of radishes, sliced
  • 4 tsp harissa
  • 50g mixed seeds


  1. Cook the quinoa and rice in pots of boiling salted water according to the packet instructions, then drain.
  2. Drain the tinned lentils and chickpeas and toss them with the quinoa and rice in a large bowl.
  3. Finely slice the fennel using a mandolin, then drain and quarter the beetroot and add them to the bowl.
  4. Chop the herbs, reserving some attractive baby leaves to garnish. Add the rest of the herbs to the bowl with the vinegar, oil and a pinch of sea salt and black pepper.
  5. Toss all the contents of the bowl together and divide into serving bowls.
  6. Preheat a griddle pan to high. Halve, peel and destone the avocados, then grill for 3–5 minutes. Place a grilled avocado half on top of each salad and sprinkle with cottage cheese, spinach leaves and the sliced radishes.
  7. Spoon over the harissa and scatter over the seeds.

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