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