Ingrediants  Serves: 2 people and is 4 of your 5 a day

80g x quinoa

4 x handfuls of rocket leaves

16 x orange cherry tomatoes cut in half

1 x pointed red pepper sliced length ways into 4

8 x large asparagus

1 x avocado sliced length ways

2 x garlic leaves cut finely

½ tsp olive oil

Pinch of rock salt

Pinch of cracked pepper

Pinch of dried chilli flakes

Dressing

½ tsp maple syrup

1 tsp lemon juice

½ tbsp extra virgin lemon olive oil

½ tbsp extra virgin olive oil

7 sprigs of fresh thyme, stripped thyme flowers removed and set aside for garnish.

Method

1 Cook the quinoa to the packet instructions adding the salt, pepper and chilli. When cooked set aside to cool

2 Put the asparagus and the pointed red pepper in a press and seal food bag with the olive oil seal and massage in to the asparagus and red pepper.

3 Preheat a griddle pan on a medium to high heat.

4 When the pan is hot, place the asparagus and red pepper into the pan. Turn frequently until cooked. When cooked set aside to cool.

5 Put the rocket on the plate

6 Mix the garlic leaves into the quinoa, then place on top of the rocket and add the tomatoes.

7 Slice the red pepper into chunks and cut the asparagus in half.

8 Add the red pepper, asparagus, and avocados on top of the salad on the plate.

9 Place all the ingredients for the dressing in an old jam, with the lid on give it a shake and drizzle over the salad

10 Garnish with the thyme flowers and serve.