Cook: none

Serves: 6

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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Topics:

Ingredients

Name: Asparagus, red chicory, quinoa and mixed nut salad with plum jam dressing
Prep time: 20 min
Yield: 6
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

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

Asparagus, red chicory, quinoa and mixed nut salad with plum jam dressing

Topics:

Ingredients

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