This delicious salad recipes comes from the The Sussex Head Chef Dave Coffey.


  • washed salad leaves
  • washed baby spinach
  • beetroot, (buy fresh if available from your veg shop, otherwise buy the precooked vac-packed one. definitely not from a jar in vinegar)
  • 1 head of broccoli cut into florets
  • quinoa (available from health food shops and some supermarkets)
  • fresh blueberries
  • happy pear bean mix (available from the happy pear in greystones, some health food shops and specialist shops. the supermarkets have alternatives that are fine to use also)
  • juice of 1 lemon
  • 100 ml extra virgin olive oil (you can also use an organic rapeseed oil instead if you prefer)
  • 3 – 4 tablespoons of sunflower seeds toasted lightly
  • feta cheese diced or crumbled up


  • If you are cooking the beetroot wrap in it in foil unpeeled and roast in the oven for 1 to 1 ½ hours. You’ll know it’s cooked when a small knife or a skewer cuts easily into it.
  • Remove foil and peel off the skin and allow cool. Slice into wedges.
  • Blanch or steam the broccoli keeping it very al dente. Put immediately into ice cold water to stop it cooking then strain off the water.
  • Soak some quinoa in cold water then boil for 15 to 20 mins. Strain and cool.
  • For the dressing whisk lemon juice and olive oil together. Add salt and pepper and some honey to sweeten.
  • Place some salad, spinach, broccoli, quinoa and Happy Pear mix in a bowl and pour over the dressing.
  • Mix the salad well and place in a serving bowl. Scatter the beetroot, blueberries and toasted sunflower seed over the top. Finally add the feta cheese and serve.


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