Serves: 6
Prep:
Cook:
Ingredients:
400g asparagus
4 tbsp olive oil
250g red and white quinoa pre-cooked
200g mixed nuts
1 small radicchio bulb
2 long chicory salad bulbs, red/green/a mixture of both
Salt, pepper
For the dressing:
2 tbsp plum jam
2 tbsp soy sauce
2 tbsp apple cider vinegar
2 tbsp extra virgin olive oil
Method:
- Wash the asparagus and trim off the tough ends.
- In a large frying pan add 4tbsp of olive oil and add the asparagus.
- Fry over medium heat for approximately 8 minutes, turning the asparagus often so they cook and brown evenly, until the asparagus soften. Season with salt and pepper.
- Heat the pre-cooked quinoa in accordance with the pack instructions or, if you’ve made your own, microwave for two minutes in a microwavable dish covered with a lid or clingfilm.
- Separate the leaves on the salad leaves then wash and dry them.
- Roughly chop the nuts and set aside.
- To serve the salad, first scatter the leaves on a serving platter, spoon the quinoa, over the top then add the asparagus spears and sprinkle with the chopped nuts.
- For the dressing: put the the jam, soy sauce, apple cider vinegar and extra virgin olive oil in a jar or small bowl and shake/mix to emulsify. Add salt and pepper to taste.
- Drizzle over the salad.
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