Asparagus Goats Cheese Salad
Serves: 2 | Prep time: 10 minutes | Cooking time: 10 minutes | Cooking Skills: Simple
6 spears of asparagus
1 tbsp sunflower oil
1 tsp pink salt
250g cooked quinoa
15g chopped dill
160g goats cheese
1 thinly sliced spring onion
10g pomegranate seeds for garnish
2 tbsp olive oil
½ tsp pomegranate molasas
½ tsp brown rice vinegar
½ lime juice
Pre-heat oven to 170 deg fan.
Put the asparagus on a baking tray, before drizzling with oil and a small pinch of salt. Put into the oven for 10 minutes until soft.
Boil a pan of water with 1 tsp of salt, and once boiled, add the broccoli florets to the pan. Leave to cook for 3 minutes or until soft. Take out and strain.
Just before you take the asparagus out of the oven, put the goats cheese onto a piece of baking paper and put into the oven to melt for 3-4 minutes.
Mix together in a bowl with the cooked quinoa, broccoli, chopped dill, and sliced spring onions.
Make the dressing by mixing all together and drizzle over the top of the salad.
To serve, place the quinoa mix onto a plate, before laying the melted goats cheese, asparagus, pomegranate seeds, and a drizzle of the acai dressing over the top.