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
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.
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.