
Asparagus and Goats Cheese Salad
Pre-heat oven to 170°C
Step 1:
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.

Step 2:
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.

Step 3:
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.

Step 4:
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.

Step 5:
Mix together in a bowl the cooked quinoa, broccoli, chopped dill, and sliced spring onions.

Step 6:
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.

Nutrition
2
Servings
10
Prep Time
35
Cook time
Ingredients
100g quinoa
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
Dressing:
50ml olive oil
10ml apple cider vinegar
Juice of ½ a lemon
1 tsp agave syrup
Generous pinch of salt