Sometimes you just need to fill your body with green goodness and this fresh spring salad certainly hits the spot. The crunchy asparagus works brilliantly with the zesty yoghurt and fresh mint. Enjoy alone, as a side to grilled meats or simple with a slice of bread for mopping.
100g fresh spinach leaves
100g frozen peas or broad beans
1 courgette, ribboned
100g of quinoa (uncooked)
2 tbsp toasted pumpkin seeds
Salt & pepper
For the dressing:
1 a large garlic clove
2 tbsp olive oil
The zest and juice of 1/2 a lemon
Salt and pepper
1. To begin, measure out your quinoa and then add to a pan with boiling water – simmer according to packet (usually for 20/25 minutes). When this is done, simple drain then set aside to cool while you continue with the rest of the recipe
2. Prepare your peas/broad beans. If frozen, leave them to thaw out in a bowl of hot water
3. Lightly cook your asparagus, either by steaming or boiling in water for 2 minutes, before putting straight into cold water, to stop the cooking – you want the spears to still have a crunch. Once cool, set aside to dry and then chop into 1cm pieces
4. Now prepare your dressing: finely grate the garlic clove, zest your lemon and then squeeze the juice from it, then add this to the 150g yoghurt, 2 tbsp of olive oil and combine
5. Season the dressing with salt and pepper then leave on the side to bring to room temperature
6. Dry toast your pumpkin seeds in a pan, then set aside to cool
7. Using a peeler, ribbon your courgette then set aside
8. You’re now ready to build your salad: start by placing the spinach in a large bowl, followed by half the courgette ribbons, the quinoa, then the rest of courgette ribbons
9. Now add the peas, the chopped asparagus and feta to the salad, as well as some salt and pepper.
10. Finally, add the toasted pumpkin seeds and a handful of chopped fresh mint
11. Serve with the dressing on the side
Try it with my beetroot and butterbean burgers!