1. Rinse the quinoa well and place it in a small pot with a lid. Add a few pinches of salt and 180 ml (3/4 cup) water. Bring to a boil, then reduce heat to low-medium and simmer until all water is absorbed. Turn off heat and let sit covered for 5–10 minutes, then cool completely.

2. Prepare the vegetables by cutting broccoli into small florets, trimming the asparagus ends, and slicing the zucchini into 1/4-inch slices.

3. Preheat the oven to 220°C (428°F). Toss broccoli with 2 teaspoons olive oil and season. Brush zucchini slices lightly with olive oil and season. Toss asparagus with 1 teaspoon oil and season.

4. Arrange vegetables on a baking tray and roast for about 8 minutes. Remove asparagus if tender and continue roasting broccoli and zucchini for another 5–7 minutes until cooked through.

5. Bring a small pot of water to a boil and cook the frozen peas for about 3 minutes. Drain and rinse under cold water to preserve color.

6. Heat 1 teaspoon oil in a small frying pan. Add almonds and toast for a few minutes until golden, stirring frequently. Sprinkle with flaky salt, cool slightly, and roughly chop.

7. Place olive oil, lemon flesh and zest, herbs, garlic, salt, and pepper in a small blender. Blend until smooth and adjust seasoning to taste.

8. Arrange quinoa, roasted vegetables, peas, salad leaves, avocado slices, and spring onions on a large platter. Drizzle with about half the dressing and sprinkle with toasted almonds before serving.