This nutritious summer salad is from Hugo Arnold.

"Wolfgang and Agnes Schliebitz from County Waterford make a great feta-style award-
winning sheep’s cheese used in this recipe called Knockalara. If you can’t get to a
cheesemonger, then a traditional Greek feta will work well too." - Hugo Arnold 

Yield: Serves 4


  • 250g quinoa
  • 2 ripe Hass avocados
  • 1 lemon, zest and juice
  • 1 green chilli, finely diced
  • 1 teaspoon marjoram, finely chopped
  • 2 tablespoons rapeseed oil
  • 100g mixed salad leaves
  • Sea salt and freshly ground black pepper
  • 150g Knockalara cheese, or feta cheese


  1. Preheat the grill to high.
  2. Rinse the quinoa in a sieve under cold running water and place in a saucepan. Add double
    the amount of water to quinoa, add a good pinch of salt and bring to the boil. Simmer for 15-20 minutes or until the liquid has been completely absorbed. Remove from the heat and set aside.
  3. Remove the stone from the avocados and slice into quarters. Place in a mixing bowl along
    with the lemon zest, chilli and marjoram, coating the avocado well.
  4. Place on a roasting tray and grill for 4-5 minutes on each side, and remove from the heat.
  5. Use a fork to break up the cooked quinoa and stir in the juice of the lemon and rapeseed oil, and season with sea salt and black pepper.
  6. Place the salad leaves on the base of a serving platter and top with a layer of quinoa. Spoon
    the grilled avocado on top and crumble over the Knockalara cheese.