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Quinoa, Lentil & Avocado Salad

This Quinoa, lentil & Avocado Salad is a powerhouse of nutrition. Look out for European Avocados which are more sustainable and delicious. Spanish avocados are in season from December / January to May / June.

Servings: Serves 4-6

Quinoa Lentil Avocado Salad


  • 150g puy lentils
  • 150g Quinoa
  • 1 or 2 avocados
  • 200g feta cheese
  • 1 bunch coriander or basil, roughly chopped or mint
  • 4 tablespoons olive oil
  • ½ lemon
  • Salt and pepper

Method – Quinoa, Lentil & Avocado Salad

  1. Put the lentils in a pan and cover well with cold water, add 1 peeled clove of garlic and a small red chilli. Bring to the boil and then simmer gently until tender, approximately 15 minutes.
  2. Remove the garlic, sage and chilli and pour off most of the liquid.
  3. Add the oil and a good squeeze of lemon juice and salt and pepper and allow to cool.
  4. Meanwhile cook the quinoa in three times the volume of water for about 15-20 minutes or until tender.
  5. Strain the lentils and put in a serving dish with the quinoa.
  6. Peel and cut the avocado into chunks, squeeze over some lemon juice to prevent discolouration, add salt and pepper and a drizzle of olive oil and add to the lentils.
  7. Taste to check the seasoning.
  8. Mix in the herbs, put in a serving dish and crumble the feta over the top.


You can adjust as you like. It works really well with some cooked beetroot tossed through. I use red or black organic Quinoa when I can get it. It has a lovely nutty texture.

This Quinoa, Lentil & Avocado salad will work equally well without the Quinoa. I tend to use dried Puy lentils and cook them myself. Or look out for Castelluccio lentils from Italy.



Thank you for sharing your skills this morning. I thoroughly enjoyed all of it.


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