Asparagus and Goats Cheese Salad
Pre-heat oven to 170°C
Cover the quinoa in 500ml of boiling water and place over a medium heat to cook for 15-20 minutes or until soft and the ‘tails’ have sprouted. Strain off any excess water and rinse with cold water. Set aside.
Cut the woody bottoms off the end of the asparagus and put onto a baking tray. Drizzle with the sunflower oil and a small pinch of salt. Put into the oven to roast for 10 minutes until soft.
Boil a pan of water with the 1 tsp of salt and once at boiling add the broccoli florets to the pan. Leave to cook for 3 minute or until soft. Take out and strain.
Just before you take the asparagus out of the oven, put the goats cheese onto a piece of baking paper and onto the tray with the asparagus and put into the oven to melt for 3-4 minutes. Put the pumpkin seeds onto a separate baking tray and bake in the oven for 3-4 minutes until just turning golden brown. Remove from the oven and set aside.
Mix together in a bowl the cooked quinoa, broccoli, chopped dill, and sliced spring onions.
Make the dressing by mixing all the ingredients together and drizzle over the top of the salad.
To serve place the quinoa mix onto a plate and over the top lay the melted goats cheese, toasted seeds and the asparagus and drizzle the dressing over the top.
6 spears of asparagus
1 tbsp sunflower oil
1 tsp of Himalayan pink salt
150g broccoli, cut into small florets
160g goats cheese
40g pumpkin seeds
15g dill, roughly chopped
1 spring onion, thinly sliced
50ml olive oil
10ml apple cider vinegar
Juice of ½ a lemon
1 tsp agave syrup
Generous pinch of salt