- 2 red onions, halved and thickly sliced
- 2 tsp rapeseed oil
If you want a light alternative to other cooking oils, rapeseed is a great choice and has…
- 250g pack asparagus, woody ends trimmed
Labour-intensive to grow, asparagus are the young shoots of a cultivated lily plant. They're…
- 160g cherry tomatoes
- 2 tbsp sunflower seeds
- 1 tsp vegetable bouillon powder
- 120g quinoa
Tiny, bead-shaped, with a slightly bitter flavour and firm texture, quinoa may not be a…
- 2 tsp tahini
Also known as tahina, this finely ground paste of husked and roasted sesame seeds is an…
- ½ lemon, juiced
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 1 large garlic clove, finely grated
- 2 tsp tamari
Tamari is a Japanese version of soy sauce, the main difference being that it contains little or…
- 2 good handfuls rocket
Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…
- 400g aduki beans in water, drained
Heat oven to 220C/200C fan/gas 7. Toss the onions in 1 tsp rapeseed oil and roast on a baking sheet for 10 mins. Coat the asparagus with the remaining oil and spread over another sheet. After 10 mins, add the asparagus to roast with the onions for 5 mins. Add the tomatoes and sunflower seeds and roast for 5 mins. The onions should be charred, the asparagus tender, the seeds toasted and the whole tomatoes near bursting.
Meanwhile, tip the bouillon and quinoa into a pan. Add 360ml water, cover and simmer for 20 mins until tender and the water has been absorbed. Whisk the tahini and lemon juice with 3 tbsp warm water, the garlic and tamari to make a dressing.
Pile the quinoa into bowls, top with rocket, spoon over half the dressing, add a pile of beans with the tomatoes, then a separate pile of the asparagus and onions. Spoon over the remaining dressing and scatter over the sunflower seeds. Will keep in the fridge for two days.