- 300g quinoa
Tiny, bead-shaped seeds (although more similarly treated like grains) with a little tail…
- 250g soya beans
Soya beans and soy beans are exactly the same and the names are used interchangeably according…
- 12 fat asparagus spears, woody ends snapped off and tips and stalks separated
Labour-intensive to grow, asparagus are the young shoots of a cultivated lily plant. They're…
- 300g Greek yogurt
- 1 tsp sweet paprika, plus a pinch to serve
- 2 garlic cloves, crushed
- zest and juice 2 lemons
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- ½ large cucumber, halved lengthways, seeds scooped out with a teaspoon, sliced
- 4 spring onions (we used the ones with the fat bottoms), thinly sliced
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- large pack mint, leaves picked
There are several types of mint, each with its own subtle difference in flavour and appearance.…
- 2 small packs dill, roughly chopped
- large pack parsley, roughly chopped
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- 2 avocados, stoned, peeled and cut into chunks
Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…
- juice 3 limes
The same shape, but smaller than…
- 1 tbsp agave syrup
Agave syrup (also known as agave nectar) is a naturally occurring sweetener similar in…
- 2 tbsp rapeseed oil
If you want a light alternative to other cooking oils, rapeseed is a great choice and has…
Cook the quinoa following pack instructions, then leave to cool. Bring a pan of water to the boil, add the soya beans and cook for 2 mins, then add the asparagus tips and cook for 1 min more. Drain everything and leave to cool.
Meanwhile, mix the yogurt with the paprika, garlic and most of the lemon zest. Season and chill.
Using a vegetable peeler, slice the asparagus stalks into thin ribbons (you won’t be able to do the whole stalk as it will get too thin, but these pieces are perfect for soup.) Keep in iced water until ready so they curl.
On a large platter, combine the quinoa, cooked soya beans and asparagus tips, cucumber, spring onions, herbs and avocado. Drain the asparagus ribbons and add them too. Whisk together the lime and lemon juices, agave syrup, rapeseed oil and some seasoning, then pour over the salad and gently toss to mix. Serve with the yogurt alongside, topped with the remaining lemon zest.